Lemon Baked Haloumi with Burst Cherry Tomatoes & Focaccia

Lemon Baked Haloumi with Burst Cherry Tomatoes & Focaccia

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 26, 2020.


Haloumi & Veggies

  • 200g haloumi, sliced 1.5cm
  • 1 punnet cherry tomatoes, halved
  • 1 courgette, sliced into rounds
  • 1 shallot, sliced into rings
  • 1/2 lemon, thinly sliced
  • 1 pack haloumi spices
  • 1 bunch thyme, roughly chopped
  • 1 Tbsp honey
  • 1/2 tsp garlic chilli blend (optional)

To Serve

  • 1 focaccia
  • 50g mesclun
  • 25g balsamic glaze


  1. Preheat oven to 230°C. Prep haloumi & veggies. Prep haloumi, cherry tomatoes, courgette, shallot and lemon. In a bowl, mix haloumi spices with 1 Tbsp oil. Add haloumi to bowl and toss to coat. Place on a lined oven tray and arrange two slices of lemon over each piece of haloumi. Sprinkle with thyme and drizzle with honey.
  2. Cook haloumi & veggies. Arrange tomatoes, courgette and shallot around haloumi. Add garlic chilli blend to tray, drizzle veggies with olive oil and season with salt and pepper. Bake on upper oven rack for 15-20 minutes, until haloumi is golden and tomatoes are blistered.
  3. Warm focaccia. When haloumi and veggies have 5 minutes cook time remaining, place focaccia on lower oven rack and bake for about 5 minutes, until warmed through. Slice into wedges.
  4. To finish. In a bowl, toss mesclun with a drizzle of olive oil and balsamic vinegar. Season to taste with salt and pepper.
  5. Serve mesclun topped with haloumi, veggies, balsamic glaze and focaccia on the side.

Nutritional Information

Energy 2728 kj
652 kcal
Protein 31.0g
Carbohydrate 54.8g
Fat 32.7g