Roasted Halloumi with Turnip and Charred Garlic
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Roasted halloumi gets wonderfully golden and creamy while the turnips caramelize into something almost sweet, and the charred garlic becomes mild and nutty. Turnips are packed with vitamin C and fiber, making them such a nourishing addition to any meal. What I love most is how simple the whole thing is to prepare, yet it tastes like something you'd order at a restaurant. Just toss everything together, let the oven do the work, and you'll have a stunning vegetarian main course that genuinely impresses.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 600 gturnips(peeled and cut into 2cm wedges)
- 8garlic cloves(unpeeled)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 2 sprigsfresh thyme
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest only)
- 1 tablespoonhoney
- ¼ teaspoonred chilli flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the halloumi slices dry with paper towels to help them achieve a golden crust.
Tip: Dry halloumi is key to getting that beautiful golden exterior without moisture interfering.
- 2
Toss the turnip wedges with 3 tablespoons of olive oil, salt, pepper, and thyme sprigs on a large baking tray. Spread them in a single layer and roast for 20 minutes.
Tip: Don't crowd the tray; spacing helps the turnips caramelize rather than steam.
- 3
After 20 minutes, scatter the unpeeled garlic cloves around the turnips and stir everything gently. Return to the oven for another 10 minutes until the turnips are tender and golden brown.
Tip: The garlic will become sweet and soft, perfect for squeezing out onto the finished dish.
- 4
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat.
Tip: Use a hot pan to get a proper golden crust on the halloumi in under 3 minutes per side.
- 5
Once the pan is hot, working in batches if needed, add the halloumi slices and cook for 2-3 minutes until golden brown, then flip and cook the other side for another 2-3 minutes until they develop a golden crust but still maintain their shape.
Tip: Listen for the cheese to squeak when you move it in the pan—that's how you know it's cooking properly.
- 6
Transfer the cooked halloumi to a warm serving plate. When the vegetables are ready, arrange the roasted turnips and garlic around the halloumi.
Tip: Keep everything warm on the same serving plate for a cohesive presentation.
- 7
In a small bowl, whisk together the balsamic vinegar and honey, then drizzle over the entire dish.
Tip: The honey balances the acidity of the vinegar and adds a subtle sweetness.
- 8
Finish with a generous sprinkle of fresh chopped parsley, lemon zest, and red chilli flakes if using. Serve immediately while the halloumi is still warm and has its characteristic squeak.
Tip: The bright lemon zest and fresh herbs add a fresh contrast to the rich, roasted vegetables and cheese.
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