Roasted Halloumi with Cucumber
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 27 minutes from start to table. Halloumi's high melting point means it gets beautifully golden and crispy without falling apart, making it perfect for roasting. I love pairing it with cool, fresh cucumber which is naturally hydrating and low in calories, so you get something that feels both indulgent and nourishing. The bright lemon, mint, and dill keep everything light and summery, and honestly, it's hard to mess up. Give it a try and let me know what you think.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 2 mediumcucumber(thinly sliced)
- 4 tablespoonsolive oil
- 1½lemon(juiced)
- 1 smallred onion(thinly sliced)
- 2 tablespoonsfresh mint(chopped)
- 1½ tablespoonsfresh dill(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 150 gcherry tomatoes(halved)
- 1 clovegarlic(minced)
Detail level
Instructions
- 1
Prepare the cucumber salad by combining sliced cucumber, red onion, halved cherry tomatoes, and minced garlic in a large bowl.
Tip: Slice the cucumber on a mandoline for uniform, paper-thin slices that absorb the dressing beautifully.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, sea salt, and black pepper to create the dressing.
Tip: Use fresh lemon juice rather than bottled for a brighter, more vibrant flavor.
- 3
Pour the dressing over the cucumber mixture and toss gently. Set aside at room temperature for 10 minutes to allow flavors to meld.
Tip: Don't refrigerate yet—serving at room temperature balances the warm halloumi perfectly.
- 4
Pat the halloumi slices dry with paper towels to help them achieve a crispy exterior when roasted.
Tip: Dry halloumi is crucial for getting that golden, caramelized crust without excess moisture.
- 5
Heat a cast iron skillet or non-stick pan over medium-high heat and add the remaining 1 tablespoon of olive oil.
Tip: A cast iron skillet retains heat exceptionally well and creates the most even browning.
- 6
Once the oil is shimmering, carefully place the halloumi slices in a single layer and cook for 3-4 minutes until golden brown and slightly charred.
Tip: Resist the urge to move the cheese—let it sit undisturbed for a perfect crust to form.
- 7
Flip each slice gently and cook for another 2-3 minutes until the second side is equally golden and crispy.
Tip: The cheese should be warm and slightly soft inside while maintaining its shape.
- 8
Transfer the roasted halloumi to a serving plate and scatter the fresh mint and dill over the top.
Tip: Add the herbs just before serving to preserve their bright, fresh flavor.
- 9
Serve the warm halloumi alongside the cucumber salad, drizzling any remaining dressing over both components.
Tip: Eat immediately while the halloumi is still warm for the best contrast with the cool, crisp cucumber salad.
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