Roasted Halloumi with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You're going to love this one! Roasted halloumi with bell pepper is my go to when I want something that feels special but comes together in under an hour. The beauty of halloumi is that it has a high melting point, so it gets gorgeously golden and crispy without falling apart, making this dish remarkably simple to pull off. Bell peppers are packed with vitamin C and antioxidants, which is a nice bonus when you're already enjoying such delicious flavors. The balsamic vinegar and honey create this sweet and tangy glaze that just makes everything sing, and honestly, the whole thing is so quick and budget friendly that I find myself making it all the time.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 2red bell pepper(cut into 2cm chunks)
- 1yellow bell pepper(cut into 2cm chunks)
- 1red onion(cut into wedges)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat the halloumi slices dry with paper towels to ensure a crispy crust when roasted.
Tip: Dry halloumi is essential for achieving that golden, slightly charred exterior.
- 2
Toss the bell pepper chunks and red onion wedges with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper in a large bowl.
Tip: Don't skip the garlic—it infuses the vegetables with wonderful aromatic flavor.
- 3
Spread the vegetable mixture on a large baking sheet in a single layer and roast for 12-15 minutes until the peppers are tender and lightly caramelized.
Tip: Stir halfway through cooking for even browning.
- 4
While vegetables roast, arrange halloumi slices on a separate baking sheet, drizzle with remaining 2 tablespoons of olive oil, and season with salt and pepper.
- 5
Add the halloumi to the oven alongside the vegetables and roast for 8-10 minutes until golden brown and slightly melted at the edges.
Tip: Watch carefully as halloumi can brown quickly—you want it golden, not burnt.
- 6
In a small bowl, whisk together balsamic vinegar and honey until combined, then drizzle over the roasted vegetables and halloumi.
Tip: The sweet and tangy glaze perfectly complements both the salty cheese and sweet peppers.
- 7
Finish the dish with fresh lemon zest, a squeeze of lemon juice, and a final sprinkle of fresh thyme before serving warm.
Tip: The citrus brightness elevates all the flavors and adds a fresh finish.
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