This roasted halloumi recipe is great for a warming evening meal
I love halloumi. I particularly love roasted halloumi.
Why I love roasted halloumi
Halloumi is often served grilled or fried.
Both methods of cooking halloumi are delicious, but roasted halloumi is, in my opinion, the best way to cook it.
And this recipe combines my favourite roasted halloumi with a healthy and delicious combination of vegetables.
All the above makes this recipe one that will become a firm favourite of yours too.
I’ve made some changes to this recipe over time
If you downloaded this recipe previously, thank you. But you will see some changes to the version shown here.
I’ve made those changes to make this recipe easier to create with the things you have in your store cupboard. No need to buy anything special.
The main change is to include a can of chopped tomatoes.
The chopped tomatoes help to break down the lemony taste and make the flavour of the finished dish much richer.
The cooking time has also been increased
The original version of this recipe for roasted halloumi said to cook the vegetables for 20-25 minutes before adding the halloumi.
I think that is not long enough. Undercooked vegetables that haven’t had time to soak up the flavour of the tomatoes, garlic and lemon juice are not what I want from this dish.
I know you’ll love the results
This roasted halloumi dish is now much more rounded in terms of flavour. And it makes a delicious main meal without the need to add anything other than a scoop of humous.
For other great recipes like this
Check out my recipes page regularly for other great recipes I think you’ll love.
Any recipe that has ‘Mediterranean’ in the name is guaranteed to have tomatoes included. This dish is no exception with the tomatoes helping to make it rich and delicious.
Mediterranean Roasted Halloumi is a lovely and different way to serve halloumi, and it's become a lovely easy go-to recipe in our house.
The original recipe was posted in Waitrose magazine, but over time I've amended it to include garlic and (occasionally) some mushrooms. I think they add depth to the flavour. I've also increased the amount of olive oil from the original recipe as the recipe had 1 tbsp and I didn't think that was sufficient to coat all the vegetables.
The cooking time has been increased from 20-25 minutes for the vegetables to around 35-40 minutes.
The final change is the addition of a can of chopped tomatoes.
What started as a lovely recipe is know totally delicious.
If I do say so myself.
- 500g (17 oz) new potatoes cut in half lengthways
- 3 peppers (different colours to add interest) - seeds removed and sliced
- 3 tbsps olive oil (or a good - whatever feels right)
- Zest and juice of 1/2 an unwaxed lemon
- 25g/1 cup of basil leaves finely chopped OR 1 tsp dried Basil
- 1 pack of halloumi cut into slices
- Salt and pepper to season
- 250g (1 small pack) cherry tomatoes cut in half
- A few mushrooms - sliced (optional)
- 1 garlic clove - finely chopped
- Can of chopped tomatoes
- Preheat the oven to 200C/Gas mark 6
- Cook the potatoes in a pan of lightly salted boiling water for 5 minutes, or until just tender. Alternatively, steam them for a few minutes
- Drain the potatoes and tip them into your roasting tin
- Scatter the sliced peppers and mushrooms, if using, over the potatoes
- Add the olive oil, basil, chopped garlic, lemon zest and juice and season with salt and pepper
- Add the tinned tomatoes and a little water used to rinse out the tin
- Stir, or mix with clean hands, to coat all the vegetables
- Roast for 35/40 minutes
- Turn up the oven heat to 220C/Gas mark 7 and add the halved tomatoes and place the sliced halloumi on the top
- Cook for a further 5-10 minutes or until the halloumi is golden brown and the tomatoes are squishy and juicy
- Serve immediately
The Health Information Bit
Potatoes. The humble potato contains dietary fibre (with skin left on) potassium (more than a banana), magnesium and antioxidants. Potatoes do not contain fat, sodium or cholesterol. They also contain vitamins B6 and C.
Peppers. Peppers, also known as Capsicum, are rich in antioxidants that help detoxify the liver and heal the gut wall. They are also a source of vitamins A & C, potassium and folic acid.
Basil. Basil contains compounds that fight the effects of ageing as it supports bone and heart health.
Tomatoes. Tomatoes contain lycopene and plenty of fibre making them great news for your heart, bones, gut and skin. They are also rich in sleep-inducing melatonin and antioxidants that help detoxify the liver and heal the gut wall.
Mushrooms. Mushrooms are a good source of the B vitamins, one of the few foods that contain vitamin D, plus antioxidants, potassium and zinc to help your metabolism and aid your senses of smell and taste.
Halloumi. Halloumi is a great source of calcium but it is high in salt and fat so exercise portion control. Healthy portion size is about 80g which is roughly a palm-sized piece. That isn’t a lot so if you do follow recipes with halloumi in them remember not to eat it often due to the salt content.
Amount Per Serving Calories 213Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 6mgSodium 161mgCarbohydrates 24gFiber 3gSugar 12gProtein 5g
Nutritional information is provided for guidance only.