Roasted Halloumi with Bamboo Shoot and Crispy Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and delivers restaurant quality results with minimal fuss. The halloumi gets gorgeously golden and crispy while the bamboo shoots add a lovely tender crunch that keeps things interesting. I love that bamboo shoots are naturally low in calories and packed with fiber, making this dish feel indulgent without any guilt. The crispy garlic brings a wonderful nutty depth, and when you toss everything with that tangy lime and sesame dressing, you've got something truly special. It's simple enough for a casual Tuesday but impressive enough to serve when friends come over.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 300 gfresh bamboo shoots(halved lengthwise)
- 5garlic cloves(thinly sliced)
- 2 tbspfresh ginger(minced)
- 4 tbspolive oil
- 2 tbsplime juice
- 1 tbspsoy sauce
- 1 tbspsesame oil
- 3 tbspfresh cilantro(chopped)
- 1 tspred chili flakes
- ½ tspsea salt
- ¼ tspblack pepper
- 2 tbspsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the halloumi slices dry with paper towels to remove excess moisture, which helps them brown better.
Tip: Dry halloumi is essential for achieving that beautiful golden crust and squeaky texture.
- 2
Arrange the halloumi slices and bamboo shoot halves on a large baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper.
Tip: Don't overcrowd the pan; give each piece space to roast properly.
- 3
Roast in the oven for 12-15 minutes until the halloumi is golden brown on the edges and the bamboo shoots are lightly caramelized, stirring halfway through.
- 4
While the cheese and bamboo shoots roast, warm the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and cook gently for 2 minutes until fragrant and just beginning to turn golden.
Tip: Watch the garlic carefully to prevent it from burning, which would make it bitter.
- 5
Stir the minced ginger into the garlic oil and cook for another minute. Remove from heat and whisk in the lime juice, soy sauce, and sesame oil. Add the chili flakes and let cool slightly.
- 6
Remove the roasted halloumi and bamboo shoots from the oven and transfer to a serving platter. Pour the warm garlic-ginger oil over the top, allowing it to coat everything evenly.
- 7
Sprinkle the fresh cilantro and toasted sesame seeds over the dish as garnish. Serve immediately while the halloumi is still warm and slightly crispy on the outside.
Tip: This dish is best served hot, as the halloumi becomes less appealing as it cools.
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