Hasselback Halloumi Traybake
Description:
A colourful, satisfying vegetarian traybake featuring beautifully sliced hasselback-style halloumi, nestled among roasted vegetables like sweet potato, red onions, bell peppers, and cherry tomatoes. Seasoned with Mediterranean herbs and drizzled with olive oil, it’s a one-pan wonder that’s ideal for a weeknight dinner or a weekend lunch.
Time Required:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients (Serves 2–3):
1 block halloumi (225g), sliced ¾ through in hasselback style
1 large sweet potato, peeled and cubed
1 red onion, cut into wedges
1 bell pepper (any colour), sliced
150g cherry tomatoes
2 tbsp olive oil
1 tsp smoked paprika
½ tsp dried oregano
½ tsp garlic powder
Salt and black pepper, to taste
Fresh parsley or basil, for garnish (optional)
Lemon wedges to serve (optional)
Instructions:
Preheat Oven
Preheat your oven to 200°C (400°F).
Prep the Halloumi
Slice the halloumi block ¾ of the way through at 5mm intervals to create the hasselback effect. Be careful not to cut all the way through.
Prepare the Veggies
In a large bowl, toss the sweet potato, onion, pepper, and tomatoes with olive oil, paprika, oregano, garlic powder, salt, and pepper.
Assemble the Traybake
Spread the veggies on a large baking tray. Nestle the hasselback halloumi among the vegetables.
Roast
Bake for 30–35 minutes, turning the vegetables halfway. Baste the halloumi with pan juices after 20 minutes for more colour and flavour.
Finish & Serve
Garnish with fresh herbs and serve warm with lemon wedges or over couscous/quinoa
Nutritional Information (Per Serving – ⅓ of recipe):
Calories: ~380 kcal
Protein: 18g
Carbohydrates: 28g
Sugars: 10g
Fats: 22g
Saturated Fat: 10g
Fiber: 5g
Salt: 2.1
Note: Nutritional values vary based on specific ingredients used.
Q&A
Q: Can I make this vegan?
A: Yes! Substitute halloumi with thick slices of marinated tofu or vegan halloumi.
Q: Can I add other vegetables?
A: Absolutely. Zucchini, eggplant, or carrots also roast well in this dish.
Q: How do I stop the halloumi from getting too salty?
A: Soak it in cold water for 10–15 minutes before slicing and roasting.
Q: What can I serve this with?
A: It’s great with couscous, quinoa, or a side of tzatziki and flatbread.