Roasted Halloumi with Pea and Herb Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love for busy weeknights because it comes together in under an hour. Roasted halloumi with pea and herb salad is one of those dishes that feels fancy enough for guests but simple enough for a quick dinner at home. The cheese gets golden and crispy on the outside while staying creamy within, and fresh mint and dill brighten everything up. Peas are packed with protein and fiber, making this surprisingly satisfying even without meat. It's budget friendly too, especially if you keep frozen peas in your freezer like I do.
Ella x
Ingredients
- 400 ghalloumi cheese(sliced into 1cm thick slabs)
- 300 gfrozen peas
- 15 gfresh mint(roughly chopped)
- 10 gfresh dill(chopped)
- 1lemon(zest and juice)
- 60 mlextra virgin olive oil
- 1shallot(finely minced)
- 2garlic clove(minced)
- 50 gpanko breadcrumbs
- 20 gbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 15 mlwhite wine vinegar
Detail level
Instructions
- 1
Preheat oven to 200°C and line a baking sheet with parchment paper. Pat the halloumi slices dry with paper towels and arrange on the baking sheet in a single layer.
Tip: Drying the halloumi ensures it browns beautifully rather than steaming.
- 2
Drizzle 20ml of olive oil over the halloumi and season with a pinch of salt and pepper. Roast in the oven for 12-15 minutes until golden and slightly crispy at the edges.
Tip: Check at 12 minutes to avoid over-browning.
- 3
Meanwhile, heat 20g butter in a large pan over medium heat. Add panko breadcrumbs and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.
Tip: Watch the breadcrumbs carefully as they brown quickly.
- 4
In the same pan, add the remaining 40ml olive oil. Sauté the minced shallot and garlic for 2 minutes until softened and fragrant.
- 5
Add the frozen peas to the pan and cook for 4-5 minutes, stirring occasionally, until heated through and tender.
Tip: The peas release their natural sweetness when warmed gently.
- 6
Remove from heat and stir in the white wine vinegar, lemon juice, and lemon zest. Season with salt and pepper to taste.
- 7
Fold in the chopped mint and dill into the warm pea mixture, reserving some herbs for garnish.
Tip: Adding herbs off-heat preserves their fresh, vibrant flavor.
- 8
Divide the warm pea salad among four serving plates. Arrange the roasted halloumi slices on top and scatter with toasted breadcrumbs and reserved fresh herbs.
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