Roasted Halloumi with Plantain and Mango-Cilantro Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to dishes when I want something that feels fancy but comes together in under an hour. Halloumi has this wonderful high melting point, so it gets gorgeously caramelized without falling apart, and mango is packed with vitamin C which is great for your immune system. The beauty of this recipe is its simplicity, really, just a few quality ingredients that you probably already have on hand. The sweet plantains paired with that zesty mango cilantro glaze create this incredible balance of tropical flavors that makes your guests think you've spent all day cooking. Trust me, once you make this, you'll be rotating it into your regular dinner rotation.
Ella x
Ingredients
- 397 ghalloumi cheese(cut into 1/2-inch thick slices)
- 2ripe plantains(peeled and cut into diagonal 1/4-inch wedges)
- 1fresh mango(peeled and diced)
- 237 mlfresh cilantro(finely chopped)
- 3 tablespoonslime juice
- 4 tablespoonsolive oil(divided)
- 1shallot(minced)
- 1 tablespoonhoney
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt(plus more to taste)
- 1 teaspoonblack pepper
- 3 tablespoonsunsweetened coconut flakes(toasted)
- 237 mlsour cream or greek yogurt
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss plantain wedges with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a large baking sheet. Arrange in a single layer and roast for 18-20 minutes until golden and caramelized, stirring halfway through.
Tip: Choose plantains that are yellow but still firm for the best texture; overly ripe ones become mushy.
- 2
While plantains roast, prepare the mango-cilantro glaze. Combine diced mango, minced shallot, cilantro, lime juice, honey, and red pepper flakes in a small bowl. Let sit at room temperature to allow flavors to meld.
Tip: If your mango is very fibrous, you can pulse it briefly in a food processor for a smoother consistency.
- 3
In a separate small bowl, whisk together sour cream, remaining lime juice, 1 teaspoon water, and a pinch of salt and pepper to create a lime crema. Set aside.
Tip: The crema can be made up to 2 hours ahead and refrigerated until serving.
- 4
Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently until light golden. Transfer to a plate and set aside.
Tip: Watch the coconut carefully as it burns quickly; remove it as soon as it becomes fragrant.
- 5
When plantains have 5 minutes remaining, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add halloumi slices in a single layer and cook for 2-3 minutes per side until golden-brown with crispy edges. Work in batches if necessary.
Tip: Halloumi has a high melting point, so it won't melt in the pan; the goal is to create a golden crust.
- 6
Remove plantains from the oven and transfer to a serving platter. Arrange roasted halloumi slices alongside the plantain wedges.
Tip: Work quickly to serve while the halloumi is still warm and slightly crispy.
- 7
Spoon the mango-cilantro glaze over the halloumi and plantains. Drizzle the lime crema around the platter and sprinkle with toasted coconut flakes and remaining black pepper.
Tip: If the glaze has released too much liquid, gently drain some off before plating for better presentation.
- 8
Serve immediately while the halloumi is warm and the plantains are at their crispiest. Squeeze additional fresh lime over top if desired.
Tip: This dish is best enjoyed immediately but can be kept warm in a low oven (250°F) for up to 10 minutes.
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