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Halloumi is the perfect addition to a meat free meal! This 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:
- Halloumi
- Olive Oil
- Your Favourite Herbs!
For this recipe I decided to do something a bit different. 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 about this here panzanella then. 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.
So you might have gathered from reading this blog that I’m not the biggest salad fan but if you’re going to find a salad that I’m all over it’s going to be one that includes bread right there in the salad.
Ingredients you need to make this winter panzanella:
- Sweet Potatoes
- Red Onion
- Puy Lentils
- Stale Bread
- Olive Oil
- Thyme
- Parsley
- Balsamic Vinegar
- Maple Syrup
- Dijon Mustard
- Olive Oil
Keep scrolling to get the full recipe for this baked halloumi with winter panzanella…
Check out my How To Cook Halloumi: A Complete Guide post for everything you ever wanted to know about halloumi!
For this winter version I wanted to bulk it out even more to make it really filling and full of wintery flavours.
I added roasted sweet potato and red onion then 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
Halloumi is the perfect addition to a meat free meal! This baked halloumi is cooked with loads of herbs and served along side this filling winter panzanella style salad for your next vegetarian dinner.
Ingredients
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
Instructions
-
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.
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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.
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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.
Recipe Notes
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6 Comments
Patty
05/01/2018 at 12:41 PMLooks delicious, I haven’t had halloumi yet, the day I will I’ll try one of your recipes for sure!
Cliona Keane
05/01/2018 at 2:52 PMI adore halloumi, but I’ve only ever fried it before! I’ll definitely give baking it a go after reading this, it looks sensational!
Lisa
05/01/2018 at 3:00 PMI’ve never heard of baking halloumi, but I love the sound of it with the fresh herbs. Lovely dish!
Jill
05/01/2018 at 3:25 PMI usually only think of panzanella in the summer. I love that you created a winter version. I’ll have to try it!
Amy
07/01/2018 at 8:49 PMThanks Jill!
Shadi Hasanzadenemati
05/01/2018 at 3:44 PMWhat a unique and flavorful recipe! Halloumi is one of my favorite cheeses, we used to have it often when we lived in Turkey!