Roasted Halloumi with Bean Sprout Salad and Crispy Garlic Oil
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 35 minutes start to finish. The halloumi gets gorgeously golden and crispy while the fresh bean sprouts provide a wonderful crunch and are packed with enzymes that aid digestion. What I love most is how simple the whole thing is: you roast the cheese, toss together a vibrant salad with cucumber and radishes, then drizzle everything with a fragrant garlic oil infused with sesame seeds and lemon. It's elegant enough for guests but easy enough for any night of the week, and the ingredients are usually things I have on hand.
Ella x
Ingredients
- 400 ghalloumi cheese(sliced into 1cm thick rectangles)
- 300 gmixed bean sprouts(mung bean, lentil, and chickpea sprouts combined)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 15 gfresh mint leaves(roughly chopped)
- 1cucumber(julienned)
- 4red radishes(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes(optional for heat)
- 2 tablespoonssesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the halloumi slices dry with paper towels to ensure even browning.
Tip: Dry halloumi will roast better and develop a golden crust rather than steaming.
- 2
Arrange halloumi slices on a baking sheet lined with parchment paper. Lightly brush both sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
Tip: Space the slices apart so they roast evenly without touching.
- 3
While the halloumi roasts, warm the remaining 5 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and gently cook for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool slightly.
Tip: Watch the garlic carefully to prevent it from burning—it should be golden, not dark brown.
- 4
Place the halloumi in the oven for 12-15 minutes until the edges are golden and the cheese begins to soften slightly but still holds its shape.
Tip: Halloumi has a high melting point, so it will soften gently rather than melt completely.
- 5
While the halloumi roasts, prepare the salad. Combine the bean sprouts, cucumber, and radishes in a large bowl. Toss gently to combine.
Tip: Keep the vegetables crisp by not over-mixing or preparing them too far in advance.
- 6
Make the dressing by whisking together the warm garlic oil (including the garlic pieces), lemon juice, salt, pepper, and chili flakes if using.
Tip: The warm oil will slightly wilt the sprouts while adding wonderful flavor, so dress the salad while the oil is still warm.
- 7
Pour the warm garlic dressing over the bean sprout salad and toss gently. Stir in most of the fresh mint, reserving some for garnish.
Tip: The warm garlic oil will soften the sprouts slightly while keeping them crisp.
- 8
Divide the dressed bean sprout salad among four plates. Top each with the roasted halloumi slices. Garnish with remaining fresh mint, toasted sesame seeds, and an extra drizzle of any remaining garlic oil from the bottom of the bowl.
Tip: Serve immediately while the halloumi is still warm and the sprouts maintain their crunch.
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