This hot halloumi platter is such a crowdpleaser that it’s worth making with two blocks of halloumi, even for a smaller group. I like to include this as part of a spread of mixed hot and cold dishes – a jolly, festive update on cheese and pineapple on a stick (which is admittedly hard to improve on). Then, a high-impact, low-effort dish: za’atar roast carrots with labneh and pistachio. On a whim, I hung a carton’s worth of plain yoghurt in muslin for labneh the other week, and now I can’t stop – it takes just 30 minutes for a soft-set, which is what you want here (for a firmer set, leave it to hang for an hour).
