Roasted Halloumi with Courgette
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 absolutely restaurant quality. Halloumi's high melting point means it gets beautifully golden and crispy when roasted, while the courgettes turn sweet and tender. The fresh mint and lemon juice brighten everything up perfectly, and I love that pomegranate seeds add a burst of colour and crunch at the end. It's simple, impressive, and packed with vegetables, so you can feel good about what you're eating too.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 3 mediumcourgettes(sliced lengthwise into 1cm thick planks)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 15 gfresh mint leaves(roughly chopped)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- 50 gpomegranate seeds(optional garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Arrange the courgette slices on a large baking tray, drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and thyme, then toss gently to coat evenly.
Tip: Pat the courgettes dry with paper towels before roasting to help them colour better.
- 2
Roast the courgettes in the oven for 15-18 minutes until golden brown and tender, stirring halfway through cooking.
Tip: The edges should be slightly caramelised for the best flavour.
- 3
While the courgettes are roasting, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and chilli flakes in a small bowl. Season with a pinch of salt and pepper, then stir in the fresh mint. Set aside.
Tip: Prepare this dressing just before using so the mint stays bright green.
- 4
Remove the courgettes from the oven and push them to the sides of the tray, creating space in the centre. Arrange the halloumi slices on the tray.
Tip: Leave a little space between each halloumi slice so they cook evenly and develop a golden crust.
- 5
Return the tray to the oven for 7-10 minutes until the halloumi is golden brown and begins to soften slightly, but still holds its shape.
Tip: Watch carefully as halloumi can brown quickly; you want it golden, not burnt.
- 6
Remove the tray from the oven and immediately drizzle the lemon-herb dressing over the roasted halloumi and courgettes.
Tip: The warm vegetables will help release the aromas of the fresh herbs.
- 7
Transfer to a serving platter and garnish with pomegranate seeds if using. Serve immediately while the halloumi is still warm and slightly creamy inside.
Tip: Halloumi is best enjoyed hot, so serve within a few minutes of cooking for optimal texture.
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