Hasselback Halloumi Traybake Recipe Description:
This Hasselback Halloumi Traybake is a colorful, satisfying Mediterranean-inspired vegetarian dish that’s full of texture and bold flavors. The halloumi is sliced Hasselback-style so the edges crisp up beautifully, while vegetables roast to tender perfection. Drizzled with olive oil and herbs, it’s ideal for a simple weeknight dinner or a vibrant weekend lunch.
Time Required:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 2–3
Ingredients:
For the Traybake:
1 block (200g) halloumi cheese
2 medium potatoes, thinly sliced (or baby potaoes, halved)
1 medium red onion, cut into wedges
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8–10 cherry tomatoes
3 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
½ tsp chili flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil for garnish (optional)
Optional Yogurt Dressing:
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tsp honey or maple syrup
Salt to taste
Instructions:
1. Preheat Oven
Preheat oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Prepare the Vegetables
Toss the potatoes, zucchini, peppers, onions, and cherry tomatoes in a bowl with olive oil, oregano, paprika, chili flakes, salt, and pepper.
3. Prepare the Halloumi
Slice the halloumi Hasselback-style: Make deep, thin slices across the block without cutting all the way through.
Brush with a little olive oil and sprinkle with oregano or paprika.
4. Assemble Traybake
Spread the seasoned vegetables evenly on the tray. Nestle the Hasselback halloumi block in the center.
5. Bake
Roast in the oven for 30–35 minutes, or until veggies are tender and caramelized and halloumi is golden and crisp at the edges.
6. Serve
Garnish with fresh herbs and serve with a drizzle of yogurt dressing or a squeeze of lemon juice.
Nutritional Information (Per Serving, based on 3 servings):
Component Amount
Calories 420 kcal
Protein 17 g
Carbohydrates 28 g
Fiber 5 g
Sugars 6 g
Fat 26 g
Saturated Fat 12 g
Sodium 900 mg
Calcium 450 mg
Note: Nutritional values can vary depending on exact ingredients used.
Q&A Section:
Q: Can I use other vegetables?
A: Yes! Try adding eggplant, sweet potato, or carrots—just slice them thinly so they cook evenly.
Q: Can I make this vegan?
A: Swap halloumi with vegan halloumi-style cheese or marinated tofu.
Q: What’s the best way to slice halloumi Hasselback-style?
A: Place chopsticks or wooden spoons on either side of the block and slice—this stops you from cutting all the way through.
Q: What can I serve with it?
A: Pair with couscous, quinoa, or crusty bread for a fuller meal.
Q: Can I make it ahead?
A: You can prep everything in advance and roast just before serving. Leftovers reheat well too!