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Lemon Herb Baked Halloumi with Roasted Mediterranean Vegetables
Oven-roasted courgette, red onion, cherry tomatoes, and garlic with oregano and thyme, served with baked halloumi slices.
- 250 g halloumi cheese
- 1 medium courgette
- 1 medium red onion
- 200 g cherry tomatoes
- 2 cloves garlic cloves
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 whole lemon
- 15 g fresh parsley
- 1 pinch black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Chop the courgette and red onion into bite-sized chunks. Halve the cherry tomatoes. Mince the garlic.
- Step 3
In a large roasting tin, toss the courgette, red onion, cherry tomatoes, and garlic with 2 tbsp of olive oil, dried oregano, dried thyme, and a pinch of black pepper.
- Step 4
Roast the vegetables for 20 minutes.
- Step 5
While the vegetables are roasting, cut the halloumi into 1cm thick slices.
- Step 6
Remove the roasting tin from the oven. Add the halloumi slices to the tin, nestling them amongst the vegetables.
- Step 7
Drizzle the remaining 1 tbsp of olive oil over the halloumi and vegetables.
- Step 8
Return the tin to the oven and bake for a further 15-20 minutes, or until the halloumi is golden brown and the vegetables are tender.
- Step 9
Finely chop the fresh parsley.
- Step 10
Squeeze the juice of half a lemon over the baked halloumi and vegetables. Garnish with fresh parsley and serve immediately.
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