Roasted Halloumi with Cassava Fries and Chimichurri Drizzle
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The halloumi gets wonderfully crispy and golden when roasted, while the cassava fries offer a naturally gluten free alternative that's just as satisfying as potatoes. What I love most is the vibrant chimichurri drizzle, bursting with fresh herbs and garlic, which is packed with antioxidants and brings incredible brightness to every bite. It's simple enough for a casual family meal but elegant enough to impress guests.
Ella x
Ingredients
- 397 ghalloumi cheese(cut into 1/2-inch thick slices)
- ¾ kgcassava root(peeled and cut into fries)
- 6 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 237 mlfresh parsley(loosely packed)
- 237 mlfresh cilantro(loosely packed)
- 4garlic cloves(minced)
- 3 tablespoonsred wine vinegar
- 2 tablespoonslemon juice
- 1 teaspoonred chili flakes
- 1lime(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss cassava fries with 3 tablespoons olive oil, sea salt, black pepper, and smoked paprika on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and crispy at the edges.
Tip: Cut cassava fries to uniform thickness for even cooking.
- 2
While cassava cooks, prepare the chimichurri by combining minced garlic, fresh parsley, and cilantro in a food processor. Pulse until coarsely chopped.
Tip: Don't over-process; chimichurri should have texture, not be a smooth paste.
- 3
Add red wine vinegar, lemon juice, red chili flakes, and remaining 3 tablespoons olive oil to the herb mixture. Pulse until combined but still chunky. Season with a pinch of salt and set aside.
Tip: Taste and adjust acidity or heat to your preference.
- 4
Pat halloumi slices dry with paper towels. Heat a non-stick skillet or cast iron pan over medium-high heat until very hot, about 2 minutes.
Tip: Dry halloumi ensures a better golden crust when cooking.
- 5
Working in batches if needed, place halloumi slices in the hot pan without oil. Cook for 2-3 minutes per side until golden brown with a slight char. Transfer to a serving platter.
Tip: Halloumi has a high melting point, so it won't melt into the pan like regular cheese.
- 6
Remove cassava fries from the oven and transfer to the serving platter with the halloumi.
- 7
Spoon the chimichurri sauce generously over the hot halloumi and cassava fries. Serve immediately with lime wedges on the side.
Tip: The warm cheese will absorb the chimichurri flavors beautifully.
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