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.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 633kcal

Author Amy Fulwood

Ingredients

For the Baked Halloumi

250 g Halloumi Cheese
1 tablespoon 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
½ loaf Stale Bread of your choice, chopped into inch cubes
2 tablespoon Olive Oil
1 teaspoon Thyme chopped
Small bunch Fresh Parsley chopped
Salt and Pepper

For the Salad Dressing

2 tablespoon Balsamic Vinegar
½ tablespoon Maple Syrup
1 teaspoon Dijon Mustard
60 ml Olive Oil
Salt and Pepper

UK Measures - US Measures

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.
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.

Nutrition