Roasted Halloumi with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes absolutely restaurant worthy. The halloumi gets beautifully golden and crispy when roasted, while the peppery watercress provides a lovely contrast. What I love most is that watercress is packed with vitamin C and antioxidants, so you're getting something genuinely nutritious alongside something totally delicious. The whole dish is simple enough for a busy evening but impressive enough to serve to guests, and it won't break the bank either.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 150 gfresh watercress(loosely packed)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1 teaspoondijon mustard
- 50 gpine nuts(toasted)
- 1garlic clove(minced)
- 1 teaspoondried oregano
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- 2 tablespoonsfresh mint leaves(chopped)
Detail level
Instructions
- 1
Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate and set aside.
Tip: Watch the nuts carefully as they burn quickly once toasted.
- 2
Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
Tip: Make the dressing while the nuts toast to save time.
- 3
Pat the halloumi slices dry with paper towels to ensure they get crispy edges during roasting.
Tip: Dry halloumi is essential for achieving that golden, caramelized exterior.
- 4
Heat a cast-iron skillet or non-stick pan over medium-high heat for 2 minutes until very hot.
Tip: A screaming hot pan is the secret to crispy halloumi with minimal oil.
- 5
Working in batches if needed, place halloumi slices in the hot pan without crowding. Cook for 2-3 minutes on each side until golden brown and slightly softened, but still holding its shape.
Tip: Resist the urge to move the cheese around—let it develop a nice crust undisturbed.
- 6
Arrange fresh watercress on a serving platter and drizzle with half of the prepared dressing, tossing gently to coat.
Tip: Don't dress the watercress too far in advance or it will become soggy.
- 7
Top the watercress with the warm roasted halloumi slices, then drizzle with the remaining dressing.
Tip: Serve the halloumi while still warm for the best contrast with the cool, peppery greens.
- 8
Sprinkle with toasted pine nuts, fresh mint, and a pinch of red chilli flakes. Serve immediately.
Tip: The warm halloumi slightly wilts the mint, releasing its aromatic oils.
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