Roasted Halloumi with Kale
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes absolutely restaurant quality. Halloumi's high melting point means it gets beautifully golden and crispy without falling apart, while the kale adds wonderful nutrition and texture. The warm cheese mingles with the tangy lemon and sweet cranberries to create something truly special. Best of all, most of these ingredients are pantry staples, so it's budget friendly and perfect for unexpected guests.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 gkale(stems removed, roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 50 gpine nuts(toasted)
- 60 gdried cranberries
- 1red onion(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line two baking trays with parchment paper.
Tip: A hot oven ensures the halloumi gets crispy edges quickly before the inside melts.
- 2
Pat the kale dry with paper towels, then toss with 3 tablespoons of olive oil, half the salt, and pepper. Spread evenly on one baking tray and roast for 12-15 minutes until the edges are crispy and slightly charred.
Tip: Drying the kale prevents steaming and ensures better texture when roasted.
- 3
While the kale roasts, arrange halloumi slices on the second baking tray in a single layer. Drizzle with 1 tablespoon of olive oil and season with remaining salt and pepper.
Tip: Leave space between slices so they brown evenly rather than steam.
- 4
When the kale has 5 minutes remaining, add the halloumi tray to the oven. Roast both for 8-10 minutes until the halloumi is golden brown on the bottom.
Tip: Watch the halloumi carefully as it can burn quickly once it starts browning.
- 5
While everything roasts, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.
Tip: Make the dressing ahead and let the garlic infuse for deeper flavor.
- 6
Remove both trays from the oven. Place the roasted kale in a large serving bowl and top with the warm halloumi slices.
Tip: The residual heat will slightly soften the kale while keeping the halloumi warm.
- 7
Scatter the sliced red onion, toasted pine nuts, and dried cranberries over the top. Pour the lemon-garlic dressing evenly over everything.
Tip: Add the dressing while everything is warm so the flavors meld together beautifully.
- 8
Garnish with fresh thyme leaves and toss gently to combine. Serve immediately while the halloumi is still warm and slightly melted.
Tip: Toss gently to avoid breaking apart the delicate roasted kale leaves.
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