Hasselback Halloumi Bake Recipe
Description:
A Mediterranean-inspired vegetarian dish featuring halloumi cheese sliced Hasselback-style and baked with vegetables in a rich tomato sauce. Crispy edges, gooey cheese, and a comforting blend of herbs make this a perfect main or side dish.
Total Time: ~50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients (Serves 2–4)
For the Bake:
1 block of halloumi cheese (approx. 225g)
1 zucchini (courgette) – sliced into rounds
1 red onion – sliced
1 red bell pepper – sliced
1 yellow bell pepper – sliced
2–3 cloves garlic – mince
1 tbsp olive oil
1tsp dried oregano
½ tsp chili flakes (optional)
Salt & black pepper to taste
For the Tomato Sauce:
1 can (400g) chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp balsamic vinegar (optional)
½ tsp paprika
Salt and pepper to taste
Garnish (optional):
Fresh basil or parsley
Drizzle of olive oil
Instructions
Step 1: Prep the Halloumi (5 minutes)
Place the halloumi block between two wooden spoons or chopsticks.
Carefully cut thin slices (about 3 mm apart), stopping when the knife hits the spoons – this ensures you don’t cut all the way through.
Step 2: Prepare the Vegetables (5 minutes)
Slice zucchini, peppers, and onion
Mince garlic.
Step 3: Make the Tomato Sauce (5 minutes)
In a bowl, mix the chopped tomatoes, tomato paste, sugar, balsamic vinegar, paprika, salt, and pepper.
Taste and adjust seasoning if needed.
Step 4: Assemble the Bake (5 minutes)
Preheat oven to 200°C (392°F).
In a baking dish, layer the sliced vegetables evenly
Pour the tomato sauce over the vegetables and mix to coat.
Place the Hasselback-cut halloumi block on top.
Drizzle olive oil over the halloumi, sprinkle oregano and chili flakes.
Step 5: Bake (35 minutes)
Bake uncovered for 30–35 minutes, or until the halloumi is golden and crispy on top, and the vegetables are tender.
Optional: Broil for the last 2–3 minutes for extra color.
Serving Suggestions
Serve with crusty bread or warm pita.
Add a side salad (like Greek salad or arugula with lemon).
Use as a topping for couscous or bulgur wheat.
Serve as a vegetarian main or hearty side.
Frequently Asked Questions (FAQ)
Q: What is “Hasselback”?
A: Hasselback refers to making thin, evenly spaced slices across the top of a solid food item (like potatoes or halloumi) without cutting all the way through. This technique creates crispy ridges and allows flavor to seep into the cuts.
Q: Can I use other vegetables?
A: Yes! Try eggplant, cherry tomatoes, mushrooms, or spinach. Just ensure they cook at a similar rate or adjust your slicing accordingly
Q: How do I stop halloumi from getting rubbery?
A: Bake it uncovered and let it crisp up. Halloumi softens in heat and then firms up as it cools. Serve immediately for best texture.
Q: Is this dish spicy?
A: Not unless you add chili flakes. You can omit or adjust according to your taste.
Q: Can I make this ahead?
A: You can prep everything ahead and refrigerate it, but bake just before serving for the best texture. Reheating works, but halloumi may be a bit firmer.
Q: Can I make it vegan?
A: Substitute halloumi with a plant-based halloumi-style cheese. Or try using firm tofu, but marinate it first for better flavor