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Recipes || Tomato Halloumi Bake

baked halloumi dish

Tomato Halloumi Bake is a combination of some really excellent flavours. The salty moreishness of the halloumi, the sweet tang of the tomatoes. It’s an all around phenomenal flavour combo. 

I still think that my all-time favourite way to indulge in halloumi is to have it grilled, but this definitely comes in as a close second. 

It’s a really great late summer dish for those days where everything still feels warm and happy and there’s no autumnal chill on the air, but you still want something filling but fresh. That’s the kind of day to make the tomato halloumi bake. 

I served mine with rice and a side salad for a fuller meal. 

Tomato Halloumi Bake
Yields 4
Print
Cook Time
40 min
Cook Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400 g of cherry tomatoes
  2. 4 banana shallots
  3. 2 1/2 tablespoons of olive oil
  4. 6 stems of rosemary
  5. 250 g of halloumi
  6. chilli flakes
Instructions
  1. Preheat the oven to 200 C. Cut your tomatoes in half and place them in a roasting dish. Cut your shallots in half and separate their layers. Add them to the dish. Add in 2 tablespoons of olive oil and the leaves from your rosemary. Toss everything gently together so that everything is evenly separated and coated.
  2. Cut your block of halloumi in half. Drizzle the halloumi half with 1/4 a tablespoon on olive oil and then sprinkle with chilli flakes. Wrap it in foil and pinch the edges. Nestle the halloumi parcel in to your tomatoes. Repeat that step with the other halloumi half.
  3. Bake for around 40 minutes. Stir after 20 minutes just to make sure that none of the vegetables are sticking.
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calories
0
fat
0g
protein
0g
carbs
0g
more
Rhyme & Ribbons http://rhymeandribbons.com/
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halloumi
tomatoes and shallots
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halloumi parcels in dish
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baked halloumi
tomato halloumi bake
tomato halloumi bake with salad

What’s your favourite way to eat halloumi? 

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  • This looks absolutely delicious. I’ve never tried halloumi and would definitely like to. x

    Antonia || Sweet Passions

    • I know it’s a bit expensive to get in North America (it ships for Greece). Luckily, here we can get it quite cheap. It’s the most incredible cheese ever! x

  • This. Sounds. Amazing.

  • I love halloumi so much. I tend to make it and use it for veggie burgers, but this recipe looks sooo good, and I would love to try it.

  • I’d never even considered another way to eat halloumi! I’ve always just had it BBQ’d or grilled! Alice xxx

    http://www.woodenwindowsills.co.uk

  • Yum! I always fry my hallomi which obv isn’t the healthiest!! We had it earlier this week in flatbreads with veges and tzatziki and it was delish. I need to try baking next!

  • Fun fact: Now that I’ve got Mark cooking things from your blog he sometimes reads bits of it out to me. Like, dude, I introduced you to this blog. I’ve already read it (thought he might be a bit ahead of me up until now). Lol x

    • Hahaha I love that. Whenever I’m talking with Sam and you come up he always refers to you as “Franke the Mayfairy” like it’s your formal title/whole name.

      • Bahahaha, in our house you’re still “Amanda the Actress” because of the song, but I’m not sure if Mark realises that this blog and “Amanda the Actress” are the same person. I mean, I’ve told him this is so, but you know when you tell them things and you’re not quite sure they’re listening / understanding?!

        He likes to tell me about stuff you keep on hand in your pantry. It always surprises him what you just have lying about, he must be keeping a vastly different pantry than you. I would look but I’m not really allowed in there because I never shut cupboard doors properly…

        • We don’t have a microwave or a freezer and we only have a fridge the size of those tiny ones that fit in a frat boy’s dorm room, or under and a desk so 99% of our food is cupboard food.

          In particular, tinned food. I’m massively into stockpiling it. For the future nuclear war, obviously. x

  • Miu

    I put this recipe on my list of recipes to try 😉
    The last time I ate halloumi was when I was cooking with a friend and we simply wrapped pieces of the cheese into courgette stripes and roasted it for a short time.

  • That’s such a good idea for a recipe! Will try it out! I’m always trying to find interesting ways to eat rice too!