Roasted Halloumi with Radish and Herb Oil
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something impressive but don't want to spend all evening cooking. Halloumi is that magical cheese that actually gets better when you roast it, turning crispy and golden on the outside while staying wonderfully creamy inside. I love pairing it with peppery radishes and a vibrant herb oil that brings everything together with fresh, bright flavors. Radishes are packed with vitamin C and fiber, making this feel like a genuinely nourishing meal. Best of all, the whole thing comes together in under forty minutes with simple ingredients you probably already have at home. It's perfect for a quick weeknight dinner or an impressive appetizer that looks far fancier than the minimal effort required.
Ella x
Ingredients
- 397 ghalloumi cheese(cut into 1/2-inch thick slices)
- ½ kgradishes(halved lengthwise)
- 5 tbspextra virgin olive oil
- 237 mlfresh parsley(finely chopped)
- 2 tbspfresh dill(finely chopped)
- 2garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 2 tbsplemon juice
- 1 tspsea salt
- 1 tspblack pepper
- 1 tspred pepper flakes
- 1 tsphoney
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the halloumi gets a golden crust while the radishes caramelize.
- 2
Toss the halved radishes with 2 tablespoons of olive oil, half the sea salt, and black pepper. Spread them cut-side down on the prepared baking sheet.
Tip: Placing radishes cut-side down helps them develop a caramelized, golden exterior.
- 3
Roast the radishes for 12-15 minutes until they're tender and the cut sides are golden brown. Remove from oven and push them to the sides of the sheet.
- 4
While radishes roast, prepare the herb oil by combining 3 tablespoons olive oil, minced garlic, parsley, dill, lemon juice, and red pepper flakes in a small bowl. Set aside.
Tip: Making the herb oil ahead allows the flavors to meld together.
- 5
Pat the halloumi slices dry with paper towels. Arrange them in the center of the baking sheet between the roasted radishes.
Tip: Drying the halloumi helps it develop a better golden exterior rather than steaming.
- 6
Return the baking sheet to the oven and roast for 8-10 minutes until the halloumi is golden and slightly softened at the edges.
Tip: Watch carefully—halloumi can melt quickly, so don't overcook it.
- 7
While halloumi roasts, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden. Remove from heat and stir in a pinch of salt.
Tip: Toasting the breadcrumbs adds extra texture and nutty flavor.
- 8
Arrange the roasted halloumi and radishes on a serving platter. Drizzle generously with the herb oil, scatter the toasted breadcrumbs over top, and finish with a light drizzle of honey and freshly cracked black pepper.
Tip: The honey adds a subtle sweetness that balances the peppery radishes and salty cheese.
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