Halloumi with roasted vegetables

By the time I manage to get into the kitchen in the evening, I either just want to give up and order a pizza or make something really really quick and easy that I don’t have to think about. Sometimes (e.g. after Christmas..) I try and keep evening meals low carb, and this recipe is very flexible; you can either stick to peppers, squash, carrots or any other veg you can roast, or add some new potatoes, or sweet potato as I did.

This is so simple, you can really do what you want with it. Halloumi is such a great ingredient, and paired with the sweet roasted vegetables, sticky roasted garlic and fresh basil – makes this a brilliant mid week meal.

Halloumi with roasted vegetables

By January 21, 2017

Serves two

  • Prep Time : 10 minutes
  • Cook Time : 30 minutes



1. Heat the oven to 200 degrees. Throw all of the vegetables and garlic into a roasting tray, drizzle with olive oil, season with a little salt and pepper and put in the oven for around 25-30 minutes. Check after 20 just in case - it depends how small you have chopped the vegetables! You want them to be soft and slightly blackened.

2. When the vegetables are nearly done, heat a non-stick frying pan on a medium to high heat. When it is hot, place the halloumi in the pan. Fry it for about a minute or two on each side, until it is nice and brown and a bit crispy.

3. When the vegetables are out of the oven, squeeze the flesh out from the garlic cloves (discard the skins), add half the basil leaves and mix it all up together. Pile the veg on a plate and sprinkle over the rest of the basil.

4. Take the halloumi out of the pan and place on top of the veg. If you like, you can drizzle some extra virgin olive oil over the top right at the end.

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