Roasted Halloumi with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Halloumi has this amazing quality where it holds its shape when roasted, getting gorgeously golden and slightly crispy on the outside. I love pairing it with fresh spinach, which is packed with iron and nutrients, along with sweet cherry tomatoes and garlic. The whole thing gets tossed in olive oil, lemon, and fresh thyme to create something truly special. Best of all, it's the kind of meal that looks impressive on the plate but requires minimal effort in the kitchen.
Ella x
Ingredients
- 400 ghalloumi cheese(sliced into 1cm thick pieces)
- 300 gfresh spinach(packed)
- 250 gcherry tomatoes(halved)
- 4garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 1lemon(zest and juice)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonred chilli flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the halved cherry tomatoes with 1 tablespoon of olive oil, half the thyme, salt, and pepper on a baking tray. Roast for 15 minutes until they begin to soften and blister.
Tip: Don't skip roasting the tomatoes early—their concentrated sweetness adds depth to the dish.
- 2
While the tomatoes roast, heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and red chilli flakes, stirring for about 1 minute until fragrant, being careful not to burn the garlic.
Tip: Toast the garlic gently to release its aroma without turning it bitter.
- 3
Add the fresh spinach to the pan in batches, stirring until completely wilted. This should take 3-4 minutes. Season with salt and pepper to taste.
Tip: The spinach will reduce significantly—don't be alarmed by the initial volume.
- 4
Transfer the wilted spinach to a serving platter or divide among four plates, spreading it into an even layer.
- 5
Heat the remaining 2 tablespoons of olive oil in the same pan over medium-high heat. Once hot, carefully arrange the halloumi slices in the pan without overcrowding.
Tip: Work in batches if needed to ensure the cheese gets a golden crust rather than steaming.
- 6
Fry the halloumi for 2-3 minutes per side until it develops a deep golden crust. The cheese should be warm and slightly softened but still hold its shape.
Tip: Listen for a gentle sizzle—this indicates the perfect temperature for achieving that signature golden exterior.
- 7
Remove the roasted tomatoes from the oven and scatter them over the spinach bed. Arrange the warm halloumi slices on top of the spinach and tomatoes.
- 8
Drizzle the balsamic vinegar over the top, then sprinkle with lemon zest and remaining fresh thyme. Finish with a squeeze of fresh lemon juice and a final pinch of sea salt.
Tip: The acidity from the lemon and balsamic brightens the rich, salty flavors of the cheese and wilted greens.
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