Mediterranean roasted halloumi with basil

Simple and delicious one-pan supper with potatoes, peppers, tomatoes and basil.
mediterranean roasted halloumi with basil dressing

Recipe from: 3 March 2014
Preparation time: 10 min
Cooking time: 30 min


  • 500
    potatoes - halved lengthways
  • 3
    mixed peppers - seeds removed and sliced
  • 1
    lemon-infused olive oil
  • 25
    basil - stalks removed
  • 1/2
    zest of lemon - plus squeeze of juice
  • 125
    cherry tomatoes - halved
  • 125
    halloumi cheese - thickly sliced
Servings: Change Serving


Preheat the oven to 200°C.

Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers. 

Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.

Turn up the heat to 220°C, gas mark 7. Add the halved tomatoes and sliced halloumi to the tray and roast for a further 5-10 minutes or until the cheese is golden brown.

Serve straightaway. 


Try this recipe with diced feta in place of the halloumi.

Read more on: easy  |  vegetarian  |  recipes

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