Roasted Halloumi with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and feels far more impressive than the minimal effort required. Halloumi's high melting point makes it perfect for roasting until golden and crispy, while pak choi provides fantastic nutritional value with its calcium and vitamins. The Asian inspired sauce with ginger, garlic, and sesame oil brings everything to life with bright, bold flavors that make even simple ingredients taste restaurant quality. Best of all, it's budget friendly and uses pantry staples you likely already have on hand.
Ella x
Ingredients
- 400 ghalloumi cheese(sliced into 1cm thick pieces)
- 600 gpak choi(halved lengthwise)
- 3 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2 cm piecefresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonsvegetable oil
- 2 tablespoonssesame seeds(white or mixed)
- 1lime(cut into wedges)
- 1red chilli(thinly sliced, optional)
- 2spring onions(sliced)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). While it heats, whisk together the soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic in a small bowl to create the glaze.
Tip: Make the glaze ahead of time to save time during cooking.
- 2
Pat the halloumi slices dry with paper towels, then brush lightly with vegetable oil on both sides. Arrange on a baking tray and roast for 12-15 minutes until golden brown and slightly crispy at the edges.
Tip: Don't move the halloumi while it roasts so it develops a nice golden crust.
- 3
Meanwhile, brush the pak choi halves with vegetable oil and season with salt and pepper. After the halloumi has been in the oven for 8 minutes, add the pak choi to the tray, arranging cut-side down around the cheese.
Tip: Adding the pak choi midway through ensures everything finishes at the same time.
- 4
Once the halloumi is golden and the pak choi is tender with slightly charred edges (about 15-18 minutes total), remove from the oven and transfer to a serving platter.
Tip: The pak choi is ready when the leaves are wilted and the base is soft when pierced with a fork.
- 5
Drizzle the prepared ginger-soy glaze over the halloumi and pak choi while still warm, allowing the flavours to meld slightly.
Tip: The residual heat will help the glaze coat everything beautifully.
- 6
Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden, then scatter over the platter. Top with sliced spring onions and red chilli if using.
Tip: Toasting the seeds unlocks their nutty flavour and adds wonderful texture.
- 7
Serve immediately with lime wedges on the side for squeezing over, and with steamed rice or noodles if desired.
Tip: Halloumi is best eaten fresh from the oven when still warm and slightly chewy.
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