Roasted Halloumi with Green Beans and Garlic Herb Oil

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   Tip: A preheated oven ensures even cooking and helps the halloumi develop a golden exterior.

2. 2

   In a small bowl, combine minced garlic, 3 tablespoons of olive oil, fresh thyme sprigs, oregano, red pepper flakes, and lemon juice. Let it infuse for 5 minutes.

   Tip: This aromatic oil is the key to maximum flavor—don't skip the infusion time.

3. 3

   Pat the halloumi slices dry with paper towels. This prevents moisture and helps achieve a crispy texture when roasting.

   Tip: Dry halloumi will brown beautifully rather than steam.

4. 4

   Spread the trimmed green beans across the prepared baking sheet. Drizzle with the remaining 2 tablespoons of olive oil, season with half the salt and pepper, and toss until well coated.

   Tip: Use your hands to ensure even coating of the oil and seasonings.

5. 5

   Create space in the center of the green beans and arrange the halloumi slices in a single layer on the baking sheet.

   Tip: Leaving the halloumi slightly separated allows hot air to circulate and brown all sides.

6. 6

   Spoon the garlic herb oil mixture evenly over both the halloumi and green beans. Season the halloumi with remaining salt and pepper.

   Tip: Reserve a bit of the herbed oil to drizzle over the finished dish for extra aroma.

7. 7

   Roast in the preheated oven for 22-25 minutes, stirring the green beans halfway through. The halloumi should be golden brown and slightly crispy on the edges.

   Tip: If your halloumi isn't browning enough, increase oven temperature by 10°C for the final 3 minutes.

8. 8

   Remove from oven and transfer to a serving platter. Sprinkle with fresh lemon zest and any remaining thyme leaves.

   Tip: The lemon zest adds bright acidity that complements the rich halloumi perfectly.