A cozy night in can be made better with melty and salty halloumi. In my book anything can be made better with halloumi. If you’ve never had it, think of the most delicious and salty feta you’ve had, but halloumi doesn’t crumble. It’s actually squeaky and firm like a queso fresco but has the saltiness of a feta. And it’s great for grilling.
If you don’t have a grill don’t fret. A grill pan, a griddle, or a good ol’ skillet all work for creating warm melty halloumi heaven.
But in this case, the oven will do it for us. It’ll bask in the heat atop the beach of roasted summer veg.
Make this the main part of your meal with some mixed salad greens, a grain or polenta. Or have it as a side to some chicken, or a spicy sausage like chorizo.
Scale up or down based on how many people you're making this for, or how much you'd like leftover. And use whatever veggies your like or are in season. This is a great easy meal to make year-round with the changing selections.
2 sweet potatoes
2 red onions
1 green bell pepper
1 yellow bell pepper
1 bulb of garlic
1 brick of halloumi
1) Wash and cube the sweet potatoes and add them to a deep baking dish. Peel and quarter the red onions, core and roughly chop the bell peppers, and peel the cloves of garlic and add everything to the sweets.
2) Drizzle with olive oil, season with salt and pepper, toss to coat evenly, and pop in an 400F for 30-45 mins or until everything is soft and roasted. Shake occasionally.
3) Slice the halloumi into 1/2cm (roughly–it doesn’t really matter) slices. *Bonus step: if you want the grill marks like in the picture and you have a grill pan you can cook the halloumi slices on one side before adding them to the baking dish. If not, lay the slices of halloumi around the roasted veg and return it to the oven for 10 minutes, or until the cheese is melted. Serve and enjoy