Roasted Halloumi with Asparagus
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 40 minutes total and tastes like you spent hours in the kitchen. Halloumi's high melting point means it gets gorgeously golden and crispy without falling apart, making it perfect for roasting alongside tender asparagus. The fresh lemon, garlic, and thyme brighten everything up beautifully, while asparagus brings wonderful nutrients like folate and antioxidants to the plate. Pine nuts add a lovely crunch, and honestly, the whole thing is so simple yet impressive that friends always ask for the recipe.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 gfresh asparagus(trimmed and halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 1fresh lemon(zest and juice)
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 50 gpine nuts
- 200 gcherry tomatoes(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
Tip: A hot oven ensures the halloumi gets crispy edges while the asparagus caramelizes beautifully.
- 2
Pat the halloumi slices dry with paper towels, then arrange them on one side of the baking tray. Lightly brush both sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Tip: Drying the cheese prevents steam and helps achieve that signature squeaky, golden crust.
- 3
In a bowl, toss the asparagus and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper. Spread them on the other side of the baking tray.
Tip: Keeping the vegetables separate from the cheese initially prevents the asparagus from becoming too soft before the halloumi is done.
- 4
Roast for 12 minutes, then turn the halloumi slices over and give the vegetables a gentle stir. Continue roasting for another 10-12 minutes until the halloumi is golden brown with crispy edges and the asparagus is tender.
Tip: The halloumi should have a slight char and the asparagus tips should be slightly caramelized.
- 5
While the tray finishes roasting, toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes, shaking frequently until fragrant. Set aside.
Tip: Toasting intensifies the nutty flavor and adds a pleasant crunch to the dish.
- 6
Transfer the roasted halloumi and vegetables to a serving platter. Drizzle with the remaining 1 tablespoon of olive oil mixed with lemon zest and lemon juice.
Tip: The fresh lemon juice brightens all the flavors and cuts through the richness of the cheese.
- 7
Scatter the toasted pine nuts over the top, add a final pinch of sea salt, and sprinkle with red chilli flakes if desired. Serve immediately while the halloumi is still warm.
Tip: Serve straight from the oven for the best texture contrast between crispy cheese and tender vegetables.
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