Roasted Halloumi with Artichoke
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just forty minutes from start to finish. Halloumi's high melting point means it gets beautifully golden and crispy while staying perfectly chewy inside, and when you pair it with tender roasted artichoke hearts, you've got something really special. Artichokes are packed with fiber and antioxidants, so you're getting wholesome nutrition alongside pure comfort food. The combination of fresh herbs, garlic, and a squeeze of lemon creates this bright, Mediterranean flavor that tastes like you spent hours in the kitchen, but honestly it's incredibly simple. Toss everything together, pop it in the oven, and dinner is done. Your friends will think you've gone fancy, but really it's just straightforward cooking at its best.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 8mm thick slices)
- 500 gfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 tablespoonfresh oregano(chopped)
- ½ teaspoonsea salt
- ¼ teaspooncracked black pepper
- ¼ teaspoonred pepper flakes
- ½ teaspoonlemon zest
- 2 tablespoonspine nuts(toasted)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper or lightly oil it.
Tip: Preheating ensures even cooking and helps achieve golden-brown edges on both ingredients.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, fresh thyme, oregano, sea salt, black pepper, and red pepper flakes.
Tip: Make the herb oil while the oven preheats to save time.
- 3
Toss the halved artichoke hearts with half of the herb oil mixture and spread them on the prepared baking tray in a single layer, cut-side down.
Tip: Placing artichokes cut-side down allows them to caramelize and develop deeper flavor.
- 4
Roast the artichokes for 12 minutes until they begin to soften and develop light golden edges.
- 5
While artichokes roast, pat the halloumi slices dry with paper towels, then brush both sides lightly with the remaining herb oil.
Tip: Drying the halloumi helps it brown properly rather than steam.
- 6
After 12 minutes, remove the tray from the oven and nestle the halloumi slices amongst the artichokes. Return to the oven for a further 12-13 minutes until the cheese is golden and slightly blistered.
Tip: The halloumi should be warm and soft but still hold its shape.
- 7
Remove from the oven and immediately drizzle with fresh lemon juice and the remaining tablespoon of olive oil.
Tip: Adding lemon juice while hot allows the flavors to meld beautifully.
- 8
Transfer to a serving platter, scatter with toasted pine nuts and lemon zest, then serve immediately while the halloumi is still warm and soft.
Tip: Halloumi is best enjoyed right away as it hardens as it cools.
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