Roasted Halloumi with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Halloumi's high melting point makes it perfect for roasting, and when paired with crispy lotus root, you get this wonderful textural contrast. The pomegranate molasses adds a beautiful tang that brightens everything up, while lotus root is packed with fiber and resistant starch, making it incredibly good for your digestion. What I love most is how simple it actually is, despite tasting like something from a restaurant. Everything roasts on one pan, and the whole meal takes just forty five minutes from start to table.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 glotus root(peeled and sliced into 5mm rounds)
- 4 tablespoonsolive oil
- 3 tablespoonspomegranate molasses
- 1½ tablespoonshoney
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 100 gpomegranate seeds
- 15 gfresh mint leaves(roughly chopped)
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the sliced lotus root with 2 tablespoons of olive oil, half the thyme, smoked paprika, and a pinch of sea salt and black pepper.
Tip: Lotus root chips will cook faster if sliced uniformly; aim for consistent thickness to ensure even roasting.
- 2
Spread the lotus root slices on a baking tray in a single layer and roast for 20-22 minutes, stirring halfway through, until golden and tender.
Tip: The edges will become slightly crispy while the center remains creamy - this contrast is key to the dish.
- 3
While the lotus root roasts, whisk together pomegranate molasses, honey, remaining lemon juice, and 1 tablespoon of water in a small bowl to create the glaze.
Tip: If pomegranate molasses is too thick, thin it slightly with a touch more water for better coating.
- 4
Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.
Tip: A non-stick pan prevents the halloumi from sticking while achieving a beautiful golden crust.
- 5
Pat the halloumi slices dry with paper towels, then carefully place them in the hot skillet in a single layer. Fry for 2-3 minutes per side until golden brown and slightly softened.
Tip: Don't move the halloumi around too much - let each side develop a golden crust for maximum flavour.
- 6
Remove the lotus root from the oven and transfer to a serving platter. Arrange the fried halloumi slices on top.
Tip: Keep the halloumi warm by serving immediately after cooking for the best texture.
- 7
Drizzle the pomegranate glaze evenly over the halloumi and lotus root, then scatter pomegranate seeds and fresh mint across the top.
Tip: The bright pomegranate seeds add visual appeal and a burst of tartness that balances the salty cheese.
- 8
Sprinkle with the remaining fresh thyme and finish with a light crack of sea salt and black pepper. Serve immediately while the halloumi is still warm and the lotus root is crispy.
Tip: This dish is best enjoyed hot, so time your preparation to plate just before serving.
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