Roasted Halloumi with Green Beans and Garlic Herb Oil
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes and requires minimal fuss. Halloumi's high melting point means it develops a gorgeous golden crust when roasted, creating this wonderful contrast with tender green beans. Green beans are packed with vitamins and fiber, making this dish as nourishing as it is delicious. The garlic herb oil ties everything together beautifully, infusing the vegetables with incredible flavor without any complicated cooking techniques. It's simple, elegant, and honestly tastes like you spent far more time in the kitchen than you actually did.
Ella x
Ingredients
- 400 ghalloumi cheese(sliced into 8mm thick rectangles)
- 500 gfresh green beans(trimmed and rinsed)
- 4garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 3fresh thyme sprigs
- 2 teaspoonsfresh oregano(dried is acceptable)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon zest(from one fresh lemon)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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