Grilled Halloumi with Roasted Peppers
This dish is salty, smoky, sweet, and fresh all at once. Thick slices of halloumi get seared until golden with crispy edges, then rest on a bed of roasted bell peppers, red onion, and olives. Just like the photo, it's finished with chopped herbs and a glug of olive oil. Simple, fast, and completely satisfying.
Why You'll Love This
Crispy golden halloumi with sweet roasted peppers, just like the photo.
Anti-inflammatory ingredients: olive oil, peppers, olives, and fresh herbs.
High protein and vegetarian.
Great as a main, a mezze plate, or stuffed into wraps.
Anti-Inflammatory & Mediterranean Recipes
Grilled Halloumi with Roasted Peppers
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories420 kcal
Ingredients
Instructions
- Heat the oven to 200°C (400°F). Line a baking tray with parchment.
- Toss the peppers, red onion, and olives with 2 tbsp olive oil, oregano, smoked paprika, and black pepper. Spread on the tray.
- Roast 15 minutes until the peppers are soft and charred at the edges.
- While the vegetables roast, pat the halloumi slices dry with paper towels.
- Heat a grill pan or skillet over medium-high heat with the remaining 1 tbsp olive oil.
- Sear the halloumi 2 minutes per side until deep golden with crisp edges. Don't move it around — let it crust.
- Arrange the roasted vegetables on a platter. Lay the grilled halloumi on top.
- Drizzle with lemon juice, scatter fresh parsley, and serve with lemon wedges.
Notes & Tips
- Pat the halloumi dry. Surface moisture stops it browning.
- Slice it thick — about 1cm. Thin slices fall apart and overcook.
- Get the pan properly hot before the halloumi goes in. That's what makes the crust.
- Don't overcrowd the pan. Sear in two batches so each slice gets direct heat.
- Serve immediately. Halloumi firms up as it cools.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 9g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store leftovers in an airtight container up to 2 days.
- Reheat: warm halloumi in a hot dry skillet for 1 minute per side to re-crisp. The microwave makes it rubbery.
- Freezer: not recommended. Halloumi texture suffers.
- Halloumi is salty by nature — taste before adding extra salt.
- The Secret to Halloumi That Actually Crisps
- The secret is a dry surface and a hot pan. Halloumi comes packed in brine, so it arrives wet. Pat every slice completely dry, then let the pan get properly hot before adding the cheese. The dry surface hits the hot oil and forms a golden crust in about 2 minutes per side. Move it too soon or crowd the pan and it steams instead of sears. Patience makes the crust.
Variations & serving ideas
- No halloumi: use grilling cheese, paneer, or thick slices of feta baked instead.
- Different veg: add zucchini, cherry tomatoes, or mushrooms to the roast.
- Make it a wrap: stuff into warm flatbreads with hummus.
- Add grains: serve over couscous or quinoa for a fuller meal.
- Extra green: toss through rocket or spinach at the end.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 34 g |
| Sodium | 980 mg |
| Total carbohydrate | 12 g |
| Fibre | 3 g |
| Protein | 20 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Why did my halloumi stick to the pan?
The pan wasn't hot enough or the cheese was wet. Pat it dry, heat the pan until the oil shimmers, and don't try to move the slices until they've had 2 full minutes to form a crust.
Can I grill halloumi on a BBQ?
Yes. Oil the grates well and grill thick slices 2 minutes per side over direct medium-high heat. A grill basket makes it foolproof.
Is halloumi healthy?
It's high in protein and calcium, but also high in salt and saturated fat. Enjoy it as part of a vegetable-heavy Mediterranean meal like this one, where the portions stay balanced.
More questions about this recipe
How long does it take to make Grilled Halloumi with Roasted Peppers?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Grilled Halloumi with Roasted Peppers?
The key ingredients include halloumi, red bell pepper, yellow bell pepper, red onion, lemon and oregano. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store leftovers in an airtight container up to 2 days.
What oven temperature does this recipe use?
Heat the oven to 200°C (400°F).
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