Roasted Halloumi with Leek and Crispy Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels fancy without any fuss. Halloumi's high melting point means it gets gorgeously golden and crispy when roasted, while the leeks turn sweet and tender underneath. I love pairing it with a crunchy herb and parmesan crust that adds such wonderful texture. Fresh herbs like thyme are packed with antioxidants and give this dish incredible flavor with minimal effort. A squeeze of lemon at the end brightens everything up perfectly. It's simple, satisfying, and never fails to impress.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 4leeks(white and light green parts only, halved lengthwise)
- 100 gpanko breadcrumbs
- 50 gfresh parmesan cheese(grated)
- 2 tablespoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 5 tablespoonsolive oil
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the halloumi slices dry with paper towels and set aside.
Tip: Drying the halloumi helps it achieve a golden exterior when roasted.
- 2
Toss the leek halves with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Arrange them cut-side down on a roasting tray and roast for 15 minutes until the cut sides turn golden brown.
Tip: Don't stir the leeks during roasting - this allows them to develop a lovely caramelized surface.
- 3
While the leeks roast, combine the panko breadcrumbs, grated parmesan, fresh thyme, parsley, lemon zest, salt, and pepper in a shallow bowl. Mix well.
Tip: Toast the breadcrumb mixture in a dry pan for 2 minutes first for extra crispness if you prefer.
- 4
In another small bowl, mix together 3 tablespoons of olive oil with the lemon juice and honey. Set aside.
Tip: This mixture will create a glossy, tangy dressing to drizzle over the finished dish.
- 5
Remove the leeks from the oven and push them to the sides of the tray. Place the halloumi slices in the center and brush the top of each slice with a little of the herb oil mixture.
Tip: Make sure there's space around the halloumi so it can roast evenly without steaming.
- 6
Press the herb breadcrumb mixture firmly onto the top of each halloumi slice, using about 1 tablespoon per slice. Drizzle any remaining herb oil over the leeks.
Tip: The breadcrumbs will turn crispy and golden in the oven for a delightful textural contrast.
- 7
Return the tray to the oven and roast for 15-18 minutes until the halloumi is heated through and the herb crust is golden brown. The leeks should be completely tender.
Tip: The halloumi will soften slightly inside but maintain its shape; don't overcook or it will become too soft.
- 8
Transfer to serving plates, arranging the roasted leek halves alongside the crispy-topped halloumi. Drizzle any pan juices over the top and garnish with fresh lemon wedges.
Tip: Serve immediately while the halloumi is warm and the herb crust is at its crispiest.
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