Hasselback Halloumi Bake
Description:
This Hasselback Halloumi Bake is a Mediterranean-inspired, oven-baked delight featuring beautifully sliced halloumi cheese with roasted vegetables, herbs, and a rich tomato base. It’s a low-carb, high-protein, and utterly satisfying dish that makes a great vegetarian main or hearty side.
Ingredients (Serves 4)
For the Hasselback Halloumi:
2 blocks (225g each) halloumi cheese
2 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika
Freshly ground black pepper, to taste
For the Bake:
1 large red onion, sliced into wedges
1 zucchini (courgette), sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 garlic cloves, minced
400g (14 oz) can chopped tomatoes
2 tbsp tomato paste
1 tsp balsamic vinegar
1 tsp dried thyme
1 tsp dried basi
Salt & pepper to taste
Optional: chili flakes or fresh chili for heat
Fresh parsley or basil to garnish
Cooking Time:
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Instructions:
1. Preheat Oven
Preheat your oven to 200°C (390°F) fan / 220°C (425°F) conventional.
2. Prepare the Halloumi
Place the halloumi blocks on a chopping board.
Using a sharp knife, cut thin slices across each block, stopping just before you cut all the way through (like a Hasselback potato).
Drizzle with olive oil, sprinkle with oregano, paprika, and black pepper. Set aside.
3. Sauté the Veggies (Optional Step for More Flavor)
In a large ovenproof skillet or baking dish, add a drizzle of olive oil and lightly sauté the onion, peppers, and zucchini for 5–7 minutes.
Add garlic and cook for another minute.
4. Ad Tomato Base
Stir in chopped tomatoes, tomato paste, balsamic vinegar, thyme, and basil.
Season with salt, pepper, and optional chili.
Simmer for 5 minutes to allow the sauce to slightly reduce.
5. Assemble & Bake
Nestle the sliced halloumi blocks into the tomato-vegetable mixture.
Spoon some of the sauce and veg between the halloumi slices.
Bake uncovered for 25–30 minutes, or until the halloumi is golden on top and the sauce is bubbling.
6. Serve & Garnish
Sprinkle with fresh herbs.
Serve with crusty bread, couscous, quinoa, or a side salad.
Nutritional Information (Per Serving, approx.)
Nutrient Amount
Calories ~390 kcal
Protein ~20g
Carbohydrates ~18g
Sugars ~8g
Fat ~28g
Saturated Fat ~13g
Fiber ~5g
Sodium ~1,100mg
Note: Halloumi is high in sodium. To reduce salt, soak it in water for 30 minutes before baking.
Frequently Asked Questions
Q1: Can I make this vegan?
Yes! Use vegan halloumi alternatives or thick tofu slices. You may want to marinate tofu with lemon, olive oil, and herbs first.
Q2: Can I prep it ahead?
Absolutely. Assemble the bake up to the point before baking, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Q3: What should I serve with it?
It pairs well with:
Quinoa or couscous
Garlic bread or pita
Green salad or tabbouleh
Q4: Can I freeze leftovers?
It’s best eaten fresh, but you can freeze the vegetable-tomato base separately. Halloumi may become rubbery after freezing and reheating.
Q5: Is it gluten-free?
Yes, the recipe is naturally gluten-free. Just ensure any accompaniments (like bread) are also GF