Halloumi traybake
Discover the joy of an easy one-pan dinner with our halloumi traybake. The cheese takes centre stage from the moment it goes into the oven, settling over a colourful spread of courgette, aubergine, peppers, and red onion. The vegetables are seasoned with chilli flakes, garlic powder, and onion powder, giving the bake a little kick that develops as everything roasts. Once the halloumi reaches that tempting golden shade, fresh basil goes on top, and flatbread waits on the side.
Ingredients
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1
Red onion
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2
Pepper
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1
Courgette
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1
Aubergine
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250 g
Halloumi cheese, sliced
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3 tbsp
Olive oil
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1 tsp
Chilli flakes
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1 tsp
Garlic powder
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1 tsp
Onion powder
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1 tsp
Sea Salt Flakes
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Freshly ground pepper
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To serve
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Fresh basil
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Flatbread
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Cutting the vegetables into cubes of a similar size helps them cook at the same pace, so none of them soften too quickly or stay firm for too long. Aim for cubes of about 2-2.5 centimetres, which hold their shape in the oven and give the vegetables time to caramelise. The red onion is sliced instead of cubed, and medium-thick slices work best. They hold together during roasting and soften in roughly the same time as the cubed vegetables.
FAQ: Questions about halloumi traybake
You might be wondering how to optimise your time with this recipe or save leftovers for later; the answers are just below, explaining it all.
Can I make a halloumi traybake ahead of time?
Yes, you can prepare some of the halloumi traybake ahead of time. Cut the vegetables and season them, then store them in the fridge until you are ready to cook. You can also roast the vegetables in advance and reheat them later, but the halloumi should be added and grilled right before serving. Halloumi firms up once it cools, so grilling it at the end gives you the delicious warm, golden result.
How to store halloumi traybake leftovers?
To store leftover halloumi traybake, place the cooked vegetables and halloumi in an airtight container and refrigerate for up to two days. Halloumi firms up as it cools, so expect a denser texture once it has been chilled.
Can I reheat halloumi traybake?
Yes, you can reheat leftover halloumi traybake. Place the tray in the oven at 180 °C for about 15 minutes, until the vegetables are warm all the way through. Reheating in the oven warms the vegetables evenly and helps the halloumi regain a light golden surface and a delicious texture.
Nutritional values per serving
Energy:
299 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 3.6 g |
| Protein | 20.7 % | 15.2 g |
| Fat | 69.8 % | 23.6 g |
| Carbohydrates | 9.5 % | 7 g |
Enjoy our halloumi traybake with roasted vegetables
Our simple halloumi traybake recipe will very likely become your absolute favourite way to enjoy this beloved Cypriot cheese. It truly crowns the bake, sitting grandly on top and turning gloriously golden. Once it roasts, the outside takes on a light crisp, and the inside stays soft, with its salty character becoming even more pronounced in the heat.
As the vegetables roast, they become sweeter, and that is precisely why halloumi works so perfectly here. The sweet-salty contrast is utterly addictive, and even though this recipe is intended for four servings, we would not be surprised if it disappeared in one sitting.
Deliciously seasoned with a spicy chilli kick
Heat does marvellous things to the colourful array of vegetables. They soften and turn tender in the oven, taking on a gentle sweetness as their edges caramelise. That means the seasonings play a key role in keeping the flavours layered rather than one-dimensional.
Chilli flakes introduce a spicy kick that develops gradually as you eat. Garlic powder and onion powder work as a duo to create a deeper, roasted-style aroma, with both seasonings intensifying as the heat concentrates them. Right before going into the oven, everything gets a good drizzle of olive oil, which adds a mild fruitiness and helps the vegetables develop lightly crisp edges.
Easy one-tray dish for busy weeknights
This halloumi traybake is effortless in the most practical sense. Your main job is to slice the vegetables, scatter the seasonings, and slide the tray into the oven. That is it. The cooking time takes a bit, but the hands-on work is minimal, which makes it a lifesaver on busy weeknights.
While the oven does its job, you have plenty of time to sort out the extras. You can prepare a quick tzatziki, warm the flatbread, or simply set the table. By the time the halloumi traybake turns golden, everything else is ready and waiting.
We have even more easy options for those days when you want dinner without much effort. Our simple pasta bake is always a favourite, aromatic briam gives you a generous tray of roasted vegetables with almost no work, and our comforting baked gnocchi is a cosy option that always feels welcome on a busy day.
Try adding different vegetables and seasonings
It is easy to build on this halloumi traybake with whatever you have waiting in the fridge. Potatoes and sweet potatoes make the meal more substantial, while chickpeas roast nicely and introduce a pleasant nutty note. Romanesco broccoli not only looks stunning, but it also keeps its earthy flavour even after a good roast. Another brilliant choice is cherry tomatoes for their pop of juiciness and carrots for extra colour.
Potatoes and carrots take longer to cook, so cut them into smaller cubes. Broccoli softens faster, so keep the florets a little larger, and cherry tomatoes can be added whole.
The seasonings are just as flexible. A squeeze of lime or lemon juice enlivens the entire tray, and a hint of oregano adds an earthy, slightly peppery note. A little sprinkle of smoked paprika will work wonders here, as it deepens the overall roasted flavour. As a finishing touch, swap the fresh basil for finely chopped mint, which keeps the freshness but with an even sharper lift.
