Halloumi is the perfect addition to a meat free meal! This whole baked halloumi is cooked with loads of herbs and served along side this filling winter panzanella style salad for your next vegetarian dinner.
Oh man I love halloumi so much. It’s my favourite food. I think. Maybe. Ok I can’t commit to just one favourite food but halloumi is deeeeefinitely up there.
If you haven’t ever tried halloumi it’s a type of cheese which you normally serve fried until it’s all brown and crispy. Don’t miss all my other halloumi recipes!
Ingredients you need to make this baked halloumi:
- Olive Oil
- Your Favourite Herbs!
How to make baked halloumi:
We used a whole block of halloumi and wrapped it all up in greaseproof paper with olive oil and loads of fresh herbs and baked it in the oven.
It came out so soft and squishy and just perfectly full of flavour. Baked halloumi is possibly my new favourite way of eating halloumi.
So what to eat with halloumi when it’s been oven baked like this? I went with a simple winter version of a classic panzanella salad.
What is a panzanella salad?
Traditionally a panzanella salad is used as a way to use up leftover stale bread. It’s made with fresh summer tomatoes and the bread soaks up all that flavour and gets really delicious.
So what is a winter panzanella?
If your craving for bread in salad lasts all year round like mine does then try making this winter version. I tossed the stale bread in olive oil and baked for a couple of minutes to get a little crispy then served it with roasted sweet potato and red onion for some sweetness and served with a maple balsamic dressing. The bread soaked up all the dressing and was so full of flavour.
It makes the absolute perfect accompaniment to the halloumi, it’s got sweetness from the sweet potato and tang from the balsamicy, mustardy dressing which all goes so well with the warm, salty cheese.
Ingredients you need to make this winter panzanella:
- Sweet Potatoes
- Red Onion
- Puy Lentils
- Stale Bread
- Olive Oil
- Balsamic Vinegar
- Maple Syrup
- Dijon Mustard
- Olive Oil
Keep scrolling to get the full recipe for this baked halloumi with winter panzanella…
For this winter version I wanted to bulk it out even more to make it really filling and full of wintery flavours.
I stirred through some puy lentils along with the toasted bread and dressing and it all makes such a good combo! I think this is healthy winter comfort food to a tee. Plenty of veg, lentils and carbs and that beautiful herby halloumi. I could eat this all winter long and be happy.
If you’re as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It’s got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone’s favourite cheese 🧀
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS BAKED HALLOUMI WITH WINTER PANZANELLA?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Harissa Halloumi Salad with Couscous
Halloumi & Chorizo Wraps with Broccoli Slaw
Baked Halloumi with Winter Panzanella
For the Baked Halloumi
- 250 g Halloumi Cheese
- 1 tbsp Olive Oil
- A big bunch Herbs of your choice chopped we used rosemary, thyme and parsley but use whatever you like!
For the Winter Panzanella
- 2 Sweet Potatoes peeled and chopped
- 2 small Red Onions chopped into chunks
- 400 g Puy Lentils cooked
- 1/2 loaf Stale Bread of your choice, chopped into inch cubes
- 2 tbsp Olive Oil
- 1 tsp Thyme chopped
- Small bunch Fresh Parsley chopped
- Salt and Pepper
For the Salad Dressing
- 2 tbsp Balsamic Vinegar
- 1/2 tbsp Maple Syrup
- 1 tsp Dijon Mustard
- 60 ml Olive Oil
- Salt and Pepper
- Preheat the oven to 200°C. Mix together the olive oil and chopped herbs in a bowl. Place the halloumi in the middle of 2 sheets of greaseproof paper laid on top of each other. Pour over the oil and herb mix then fold over the paper and wrap the halloumi tightly. Place in a baking tray and put in the oven for 35 minutes.
- Meanwhile make the panzanella. Place the chopped sweet potato and red onion on a baking tray with half the olive oil and a sprinkling of salt and pepper and place in the oven for 20 minutes until soft. Place the chopped bread on another tray and drizzle over the rest of the oil and a little more salt and pepper. Bake for 5 minutes until slightly crisped.
- Mix together all the dressing ingredients with a little salt and pepper. Place all the salad ingredients in a large bowl and toss. Drizzle over a little dressing and toss again. Remove the halloumi from the greaseproof paper and chop into cubes. Serve with the panzanella and extra dressing on the side.
Equipment you need to make this recipe…