Roasted Halloumi with Parsnip and Pomegranate Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels special but doesn't require hours in the kitchen. The beauty of roasted halloumi is how it transforms from squeaky to gloriously golden, and when you pair it with sweet caramelized parsnips and a tangy pomegranate glaze, you've got pure magic on a plate. Pomegranate is packed with antioxidants that are wonderful for your health, and the best part is that this whole meal comes together in just over an hour with minimal fuss. The ingredients are simple and easy to find, making it perfect for weeknight dinners or impressing guests without stress.
Ella x
Ingredients
- 500 ghalloumi cheese(cut into 1cm thick slices)
- 600 gparsnips(cut into thin batons)
- 4 tbspolive oil
- 150 mlpomegranate juice
- 2 tbspbalsamic vinegar
- 1 tbsphoney
- 3 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 tspsea salt
- ½ tspblack pepper
- 100 gpomegranate seeds
- 15 gfresh mint leaves(torn)
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Toss the parsnip batons with 2 tablespoons of olive oil, minced garlic, sea salt, pepper, and thyme sprigs on a large baking tray. Spread them in a single layer.
Tip: Cut parsnips evenly so they roast at the same rate and become equally tender.
- 2
Roast the parsnips for 25 minutes, stirring halfway through, until they are golden brown and caramelized at the edges.
- 3
While the parsnips roast, prepare the glaze by combining pomegranate juice, balsamic vinegar, and honey in a small saucepan over medium heat. Simmer for 10-12 minutes until reduced by half and syrupy.
Tip: The glaze will thicken further as it cools, so aim for a light syrup consistency while warm.
- 4
Pat the halloumi slices dry with paper towels. Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat until it shimmers.
Tip: Dry halloumi is key to achieving a crispy golden crust without excess moisture.
- 5
Working in batches, fry the halloumi slices for 2-3 minutes per side until golden brown and slightly crispy. Transfer to a warm plate.
Tip: Don't overcrowd the pan; fry in two batches for better crust development.
- 6
Remove the parsnips from the oven and arrange them on a serving platter. Place the warm roasted halloumi slices on top.
- 7
Drizzle the warm pomegranate glaze generously over the halloumi and parsnips. Scatter pomegranate seeds and fresh torn mint across the dish.
Tip: Serve immediately while the halloumi is still warm and the contrast with the cool glaze is most enjoyable.
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