Mediterranean Hasselback Halloumi Traybake
A Flavor-Packed One-Pan Wonder
This Mediterranean Hasselback Halloumi Traybake is a true celebration of roasted vegetables, fragrant herbs, and golden, crisp-edged halloumi cheese. Hasselbacking the halloumi not only creates gorgeous texture but allows the flavors of lemon, garlic, and olive oil to seep deep into every fold. It’s colorful, simple, and perfect for a meat-free main or a shareable side dish.
Total Time:
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes
Ingredients
For the Traybake:
1 block halloumi cheese (~225g)
2 medium zucchinis, sliced into rounds
1 medium red onion, sliced into thick wedges
1 cup cherry tomatoes
1 medium red bell pepper, chopped
1 small eggplant, cubed
3–4 cloves garlic, minced
1 medium lemon, thinly sliced (half for roasting, half for juice)
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
Salt & black pepper, to taste
For Garnish:
Fresh parsley or mint, chopped
Optional: pitted olives or a drizzle of balsamic glaze
Instructions
Prep the Halloumi
Slice the halloumi block hasselback-style: make several vertical cuts across the top of the block, about 2–3 mm apart, being careful not to slice all the way through.
Tip: Place chopsticks on each side of the halloumi to prevent cutting through the bottom.
Preheat and Prep the Veggies
Preheat oven to 400°F (200°C).
In a large mixing bowl, toss the zucchini, tomatoes, onion, red pepper, and eggplant with olive oil, garlic, oregano, paprika, salt, and pepper.
Assemble the Traybake
Spread the veggies out in a single layer on a parchment-lined baking sheet or roasting tray.
Nestle the hasselback halloumi in the center.
Tuck in a few lemon slices among the vegetables.
Drizzle a little extra olive oil and lemon juice over the halloumi.
Roast
Roast in the oven for 30–35 minutes, until the vegetables are golden and soft and the halloumi is lightly crisp on top and bubbling at the edges.
Finish and Serve
Remove from oven and scatter with chopped parsley or mint, and optional olives.
Serve warm straight from the tray, with toasted pita, couscous, or a side salad.
Tips
How to Hasselback Halloumi Without Breaking It
Use chopsticks or the handles of two wooden spoons on either side of the block while slicing—this stops your knife from going all the way through.
Don’t Over-Salt
Halloumi is naturally salty, so go light on the added salt for both the cheese and the veggies. Let the cheese season the dish!
Even Roasting
Cut vegetables into similar-sized pieces so they cook evenly. Denser veggies like eggplant and bell peppers can be sliced a bit thinner.
Add the Garlic Later (Optional)
For a milder, sweeter garlic flavor and to prevent burning, toss in the minced garlic during the last 10–15 minutes of baking.
Fresh Lemon Finish
Squeeze a bit of fresh lemon juice over the tray right before serving for an extra pop of brightness and acidity.
Variations
Serve Over Grains
Turn it into a full meal by serving it over:
Lemon herb couscous
Quinoa or bulgur wheat
Wild rice blend
Make It Vegan
Swap halloumi with:
Thick slabs of tofu (marinated in lemon, olive oil, and garlic)
Vegan halloumi alternatives (available in some stores)
Olive & Capers Upgrade
Add chopped Kalamata olives, capers, or sun-dried tomatoes for bold, salty Mediterranean flavors.
Herb Twist
Experiment with:
Fresh thyme or rosemary while roasting
A sprinkle of za’atar or sumac for earthy, tangy depth
Add Heat
If you like a little kick, sprinkle in some crushed red chili flakes or drizzle with chili oil before serving.
Q&A:
Can I make this ahead of time?
Yes, but it’s best served fresh! You can prep the veggies and hasselback the halloumi in advance, then roast just before serving to maintain crisp textures.
Can I reheat leftovers?
Absolutely. Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes to re-crisp the halloumi. Avoid microwaving—it can make the cheese rubbery.
Is this vegetarian?
Yes, it’s a 100% vegetarian-friendly dish. Always check your halloumi label if you need it to be free from animal rennet.
What can I serve this with?
Serve with:
Pita or flatbread
Hummus or baba ganoush
Couscous, quinoa, or a lentil salad
A side of Greek yogurt or tzatziki
Can I freeze this dish?
Not recommended. Halloumi changes texture when frozen and defrosted. It’s best enjoyed freshly baked or reheated from the fridge.
Nutrition Facts
Servings: 4 | Portion size: 1/4 of full traybake
Calories: ~375 kcal
Protein: 18g
Carbohydrates: 20g
Fiber: 6g
Sugars: 7g
Fat: 25g
Saturated Fat: 10g
Sodium: ~700mg
Calcium: 30% DV
Iron: 12% DV
Vitamin C: 60% DV
High in protein and calcium with antioxidant-rich vegetables. A balanced meatless main or side dish.
Conclusion
The Mediterranean Hasselback Halloumi Traybake brings together the best of the Mediterranean pantry—herb-roasted vegetables, golden cheese, and zesty lemon—into one tray of oven-roasted bliss. Whether you’re cooking for a weeknight dinner, a vegetarian crowd, or prepping for a mezze-inspired spread, this dish is a simple yet elegant centerpiece.
It’s flexible, customizable, and brimming with flavor, color, and nutrition. Once you try hasselback halloumi, you’ll never look at a cheese block the same way again!