Roasted Halloumi with Potato and Herb Crust

Instructions

1. 1

   Preheat oven to 200°C (180°C fan). Toss potato cubes with 3 tablespoons olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.

   Tip: Cut potatoes evenly so they cook at the same rate.

2. 2

   While potatoes roast, combine panko breadcrumbs, parmesan, thyme, rosemary, minced garlic, lemon zest, and chilli flakes in a shallow bowl.

   Tip: Mix dry ingredients ahead of time to save time during final assembly.

3. 3

   Pat the halloumi slices dry with paper towels. Brush both sides lightly with remaining olive oil.

   Tip: Dry halloumi prevents the cheese from steaming and helps it develop a golden crust.

4. 4

   Press each halloumi slice into the herb breadcrumb mixture, coating both sides evenly. Place coated slices on a second baking tray.

   Tip: Work quickly so the breadcrumb coating adheres well.

5. 5

   After potatoes have roasted for 25 minutes, add the halloumi tray to the oven alongside the potatoes. Roast both together for 10 minutes until the breadcrumb crust is golden brown.

   Tip: The halloumi will release a bit of liquid—this is normal and helps crisp the coating.

6. 6

   Remove both trays from the oven. Squeeze fresh lemon juice over the halloumi and potatoes while still warm.

   Tip: The lemon juice brightens the flavours and adds a fresh zing to the dish.

7. 7

   Divide roasted potatoes among serving plates, top with roasted halloumi slices, and serve immediately while the cheese is still warm and the potatoes are crispy.

   Tip: Halloumi is best enjoyed hot, before it loses its squeaky texture.