Hasselback Halloumi Traybake
Description:
This vibrant Hasselback Halloumi Traybake is a delicious Mediterranean-inspired vegetarian meal that’s bursting with flavor. Halloumi cheese is sliced Hasselback-style, roasted until golden, and baked on a bed of seasoned vegetables like cherry tomatoes, red onions, bell peppers, and courgettes. A drizzle of olive oil, a sprinkle of oregano, and a squeeze of lemon tie everything together. It’s easy, wholesome, and ideal for a weeknight dinner or a laid-back lunch.
Ingredients (Serves 3–4):
For the Traybake:
225g Halloumi cheese block
1 red onion, sliced into wedges
1 courgette (zucchini), sliced into rounds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
200g cherry tomatoes
2 cloves garlic, thinly slice
2 tbsp olive oil
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt & pepper, to taste
½ lemon (juice + zest)
Fresh basil or parsley, for garnish
Instructions:
Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6.
Prepare the halloumi: Place the block of halloumi between two wooden spoons and slice thin slits across the cheese without cutting all the way through (about 3mm apart).
Prepare the veggies: On a large baking tray, spread out the red onion, courgette, peppers, cherry tomatoes, and garlic.
Season and drizzle: Drizzle the vegetables with olive oil, oregano, chili flakes, salt, and pepper. Toss well to coat.
Add the halloumi: Nestle the hasselbacked halloumi block in the center of the tray.
Roast: Bake in the preheated oven for 25–30 minutes, or until the vegetables are tender and slightly caramelized, and the halloumi is golden and crisp on the edges.
Finish: Squeeze lemon juice over everything, garnish with lemon zest and fresh herbs.
Serve: Plate it as a main dish with couscous, quinoa, or crusty bread on the side. Time Required:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving – Based on 4 Servings):
Nutrient Amount
Calories ~320 kcal
Protein 15 g
Fat 24 g
Saturated Fat 10 g
Carbohydrates 12 g
Fiber 3 g
Sugars 6 g
Sodium 780 mg
Note: Nutritional values may vary based on exact ingredients and portions used.
Questions & Answers:
Q: Can I use a different cheese instead of halloumi?
A: Halloumi is best for this recipe because it holds its shape when baked. Alternatives like paneer or firm feta can be used, but they may not crisp up the same way.
Q: Can I make it vegan?
A: Yes! Replace the halloumi with vegan halloumi-style cheese or thick tofu slices.
Q: What other vegetables can I use?
A: You can swap in eggplant, mushrooms, or even sweet potato slices—just make sure they’re thinly sliced to cook evenly.
Q: How do I prevent the halloumi from becoming rubbery?
A: Don’t overbake it. Halloumi should be golden and crisp at the edges, not hard. Bake it just until golden.
Q: Can I prep this in advance?
A: Yes, chop the veggies and prep the halloumi ahead. Store in the fridge up to 24 hours and roast when ready.
Let me know if you’d like a Mediterranean grain bowl version of this dish or suggestions for