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Overhead view of golden baked halloumi slices nestled in blistered cherry tomatoes and kalamata olives in a ceramic dish

Baked Halloumi with Cherry Tomatoes and Kalamata Olives

Halloumi slices roasted with cherry tomatoes, olives, and garlic until the cheese is soft and the tomatoes have collapsed into a light sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 250 g halloumi cut into 8 slices, about 1 cm thick
  • 300 g cherry tomatoes halved
  • 80 g kalamata olives pitted
  • 3 tbsp olive oil
  • 3 cloves garlic thinly sliced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • black pepper to taste
  • 1/2 lemon juiced
  • fresh oregano or parsley small handful; for garnish

Method
 

  1. Heat the oven to 200 C / 400 F.
  2. In a 23 cm / 9-inch baking dish, toss the cherry tomatoes, olives, garlic, olive oil, dried oregano, red pepper flakes, and a pinch of black pepper.
  3. Roast for 10 minutes, until the tomatoes start to soften and blister.
  4. Remove the dish and nestle the halloumi slices between the tomatoes, pressing them slightly into the juices.
  5. Return to the oven and roast for 12 to 15 minutes, until the halloumi is soft, the edges are light golden, and the tomatoes have collapsed into a light sauce.
  6. For extra color, switch the oven to broil for 2 minutes, watching closely so the cheese doesn't turn tough.
  7. Remove from the oven and squeeze the lemon half over the top. Scatter fresh oregano or parsley over everything.
  8. Serve warm, straight from the dish, with warm bread for scooping up the juices.

Notes

  • Slice halloumi at least 1 cm thick so it doesn't dry out in the oven.
  • Taste before adding salt, halloumi and olives are both already salty.
  • Use a shallow dish so the tomatoes roast instead of steam.
  • Watch closely under the broiler, halloumi can go from golden to tough fast.