Roasted Halloumi with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in under an hour. I love roasting halloumi because it gets this gorgeous golden crust while staying creamy inside, and when you pair it with tender daikon radish, you've got something really special. The ginger in this dish is fantastic for digestion and adds such a bright, warming flavor that complements the cheese beautifully. What I really appreciate is how simple it is to throw together, plus it's budget friendly since both main ingredients are inexpensive. The whole thing roasts in one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 gdaikon radish(cut into 3cm batons)
- 4 tbspolive oil
- 2 tbspfresh lime juice
- 1 tbspfresh ginger(minced)
- 1 tbsphoney
- 1 tbspsoy sauce
- 2garlic cloves(minced)
- 1red chilli(thinly sliced)
- 2 tbspsesame seeds(toasted)
- 15 gfresh coriander(chopped)
- ½ tspsea salt
- ¼ tspblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Toss the daikon batons with 2 tablespoons of olive oil, salt, and pepper on a baking tray, spreading them in a single layer.
Tip: Uniform size pieces ensure even roasting throughout.
- 2
Roast the daikon for 20 minutes, stirring halfway through, until golden and tender at the edges.
Tip: The daikon should caramelize slightly for best flavor.
- 3
While daikon roasts, whisk together lime juice, ginger, honey, soy sauce, and minced garlic in a small bowl to create the glaze. Set aside.
Tip: Prepare this ahead to save time during the final cooking stage.
- 4
Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.
Tip: The pan must be hot enough to create a golden crust on the halloumi.
- 5
Working in batches if needed, place halloumi slices in the hot pan without moving them for 2-3 minutes until they develop a golden crust underneath.
Tip: Resist the urge to move the cheese too early; patience creates the best crust.
- 6
Flip the halloumi slices and cook the other side for another 2-3 minutes until golden and slightly softened.
Tip: The cheese should still hold its shape but feel slightly yielding when pressed gently.
- 7
Transfer the roasted daikon to a serving platter and arrange the warm halloumi slices on top.
Tip: Use a warm platter to keep everything at optimal serving temperature.
- 8
Drizzle the citrus-ginger glaze over the halloumi and daikon, then scatter with sliced red chilli, toasted sesame seeds, and fresh coriander.
Tip: Add the glaze just before serving to maintain the crispness of the halloumi.
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