One-Pan Roasted Mushrooms & Halloumi with Tomatoes, Kale & Lemon
A hearty, vegetarian one-pan meal bursting with earthy mushrooms, salty halloumi, vibrant tomatoes, and zesty herbs—perfect for a quick weeknight dinner or a weekend brunch.
Ingredients
For the Roast:
- 10.5 oz chestnut mushrooms, halved or quartered if large
- 9 oz cherry tomatoes, whole or halved
- 1 small red onion, sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tbsp balsamic vinegar
- 8 oz halloumi cheese, sliced into thick slabs or cubes
- 1 lemon, zested and juiced
- 1 handful lacinato (dino) kale, stems removed, chopped
- 2–3 tbsp olive oil
- 2–3 tbsp fresh cilantro, chopped (optional)
Optional Tahini Drizzle:
- 1 tbsp tahini
- 1 tsp honey or maple syrup
- Juice of ½ lemon
- 1/4 tsp cumin
- 2–3 tbsp water, to thin
Instructions
🔥 Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C).
- In a large roasting pan or sheet pan, add the mushrooms, cherry tomatoes, and red onion.
- Toss with olive oil, garlic, ground cumin, and balsamic vinegar until evenly coated.
🔥 Step 2: Roast Vegetables
- Roast in the oven for 20 minutes, stirring once halfway through.
🌿 Step 3: Make the Optional Tahini Drizzle
- In a small bowl, whisk together the tahini, lemon juice, honey, cumin, and water until smooth. Set aside.
🧀 Step 4: Add Halloumi, Kale & Roast Again
- Remove the pan from the oven. Add the sliced halloumi, lemon zest, and chopped kale.
- Drizzle with a little more olive oil if the pan looks dry.
- Return to oven for another 10 minutes, or until the halloumi is golden and the kale is slightly crispy.
🍋 Step 5: Finish & Serve
- Squeeze fresh lemon juice over the finished dish.
- Garnish with fresh cilantro and tahini drizzle (if using).
- Serve warm and enjoy immediately!
Serving Suggestions
- Serve with warm pita, quinoa, couscous, or a crusty sourdough slice.
- Pair with a crisp white wine or minty yogurt drink for balance.
Nutrition (Per Serving, 2 servings):
- Calories: ~450
- Protein: ~22g
- Fat: ~30g
- Carbs: ~20g
- Fiber: ~5g
One-Pan Halloumi & Mushroom Q&A
Q: Can I substitute the halloumi?
A: Yes! You can use paneer, feta (add at the end), or tofu (press and cube it first). Halloumi works best because it holds shape when roasted.
Q: What’s a good substitute for lacinato kale?
A: Curly kale, spinach, or Swiss chard can be used. Just adjust roasting time—delicate greens like spinach can be added in the last 2–3 minutes.
Q: Can I make this vegan?
A: Definitely! Replace halloumi with tofu and honey with maple syrup in the tahini drizzle. Use a dairy-free yogurt-based sauce if preferred.
Q: Do I need to soak or prep halloumi in any special way?
A: Rinse the halloumi briefly to reduce saltiness if desired, then pat it dry for better browning. No soaking needed.
Q: How can I meal prep this dish?
A: Roast all the veggies and halloumi, then store in an airtight container for up to 3 days. Add fresh lemon and herbs before serving to revive flavors.