Roasted Halloumi with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. Halloumi's high melting point means it gets gorgeously caramelized without falling apart, and paired with nutrient packed broccoli, you've got a satisfying meal that feels indulgent but is actually quite wholesome. The garlic, lemon, and balsamic vinegar create this beautiful tangy glaze that elevates everything, and honestly, the whole thing is so simple to throw together that even on my busiest days I can get dinner on the table without stress.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 600 gbroccoli(cut into florets)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- ½ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 sprigsfresh thyme
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonsesame seeds(optional garnish)
Detail level
Instructions
- 1
Preheat your oven to 220°C (200°C fan). Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.
Tip: Cut broccoli into similar-sized pieces so they roast evenly.
- 2
Roast the broccoli for 12-15 minutes until the florets are tender with golden, charred edges.
Tip: Don't stir the broccoli during roasting to allow the edges to caramelize properly.
- 3
While the broccoli roasts, pat the halloumi slices dry with paper towels and arrange them on a separate baking sheet. Drizzle with 1 tablespoon of olive oil on both sides.
Tip: Dry halloumi will achieve a better golden crust when roasted.
- 4
When the broccoli is nearly done, place the halloumi into the oven on a separate rack and roast for 8-10 minutes until golden and slightly crispy on the edges.
Tip: Halloumi has a high melting point, so it won't melt but will develop a lovely golden exterior.
- 5
While everything roasts, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, and balsamic vinegar in a small bowl.
Tip: Make this dressing while the vegetables cook to keep everything warm when serving.
- 6
Remove the roasted broccoli and halloumi from the oven and transfer to a serving platter. Drizzle the lemon-garlic dressing over both, scatter fresh thyme leaves, and sprinkle with sesame seeds if using.
Tip: Serve immediately while the halloumi is still warm and has that crispy exterior.
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