Roasted Halloumi with Corn and Charred Lime Dressing
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 tastes absolutely restaurant quality. Halloumi's high melting point means it gets beautifully golden and crispy without falling apart, making it perfect for roasting. The charred lime dressing adds such brightness and heat, while the corn brings natural sweetness that balances everything perfectly. Plus, cilantro is packed with antioxidants and aids digestion, so you're getting flavor and nutrition in every bite. It's simple enough for a busy Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 473 mlfresh corn kernels(or frozen, thawed)
- 1red bell pepper(diced)
- ½red onion(thinly sliced)
- 3limes(halved)
- 5 tablespoonsolive oil
- 59 mlfresh cilantro(chopped)
- 2garlic cloves(minced)
- ½ teaspoonchili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspooncumin
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the halloumi slices dry with paper towels to ensure they brown properly when roasted.
Tip: Dry halloumi is essential for getting that golden exterior and squeaky texture.
- 2
In a large bowl, combine corn kernels, red bell pepper, and red onion. Drizzle with 3 tablespoons olive oil, then season with salt, pepper, and cumin. Toss until evenly coated.
- 3
Spread the corn mixture on one half of a large baking sheet. On the other half, arrange halloumi slices in a single layer without overlapping. Drizzle the halloumi with 1 tablespoon olive oil.
Tip: Using the same sheet saves cleanup and allows flavors to mingle during roasting.
- 4
Place lime halves cut-side down on the baking sheet around the halloumi and corn. Roast everything for 20-25 minutes until the halloumi is golden, the corn is caramelized, and the limes are charred.
Tip: The halloumi will develop crispy edges while remaining creamy inside.
- 5
While everything roasts, prepare the dressing by mixing minced garlic with 1 tablespoon olive oil, cilantro, and chili flakes in a small bowl.
- 6
Remove the baking sheet from the oven and carefully squeeze the juice from the charred limes into the garlic-cilantro mixture, stirring well.
Tip: The charred limes release extra depth and subtle caramelized notes.
- 7
Arrange the roasted halloumi and corn mixture on a serving platter and drizzle generously with the charred lime dressing.
Tip: Serve immediately while the halloumi is still warm and slightly squeaky.
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