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.
- 400 g of cherry tomatoes
- 4 banana shallots
- 2 1/2 tablespoons of olive oil
- 6 stems of rosemary
- 250 g of halloumi
- chilli flakes
- 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.
- 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.
- Bake for around 40 minutes. Stir after 20 minutes just to make sure that none of the vegetables are sticking.
What’s your favourite way to eat halloumi?
Pin it for later: