Lemon Baked Haloumi with Burst Cherry Tomatoes & Focaccia

Lemon Baked Haloumi with Burst Cherry Tomatoes & Focaccia

Ready in 35 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 26, 2020.


Haloumi & Veggies

  • 400g haloumi, sliced 1.5cm
  • 2 punnets cherry tomatoes, left whole
  • 2 courgettes, sliced into rounds
  • 2 shallots, sliced into rings
  • 1 lemon, thinly sliced
  • 1 pack haloumi spices
  • 1 bunch thyme, roughly chopped
  • 1 1/2 Tbsp honey
  • 1/2 tsp garlic chilli blend (optional)

To Serve

  • 1 focaccia
  • 75g mesclun
  • 50g balsamic glaze


  1. Preheat oven to 230°C. Prep haloumi & veggies. Prep haloumi, cherry tomatoes, courgettes, shallots and lemon. In a bowl, mix haloumi spices with 1 1/2 Tbsp oil. Add haloumi to bowl and toss to coat. Place on a lined oven tray and arrange two slices of lemon over each slice of haloumi. Sprinkle with thyme and drizzle with honey.
  2. Cook haloumi & veggies. Place tomatoes, courgettes and shallots on a second lined oven tray. Add garlic chilli blend to tray, drizzle with olive oil and season with salt and pepper. Cook for 20-25 minutes, swapping trays half way through cook time, 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 2586 kj
618 kcal
Protein 29.7g
Carbohydrate 48.8g
Fat 32.5g