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Flatbread topped with golden roasted halloumi, charred pepper strips, and arugula on a wooden board in warm light

Roasted Halloumi and Pepper Flatbreads with Arugula

Roasted halloumi and peppers on one sheet pan, piled onto warm flatbread with arugula and a lemon-honey dressing.
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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: 380
Ingredients Method Notes

Ingredients
  

For the sheet pan
  • 3 bell peppers, sliced into 1 cm strips (about 500 g); mix of red and yellow
  • 250 g halloumi block cut into 8 slices, about 1 cm thick
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried oregano or 1 tbsp fresh, chopped
For the lemon-honey dressing
  • 1 lemon zested and juiced
  • 1 tbsp honey
  • 1 garlic clove minced
  • 2 tbsp olive oil
  • 1 pinch salt
For assembly
  • 4 flatbreads store-bought or homemade, about 70 g each
  • 2 cups arugula (about 40 g)
  • 1 pinch red pepper flakes optional

Method
 

Roast the peppers and halloumi
  1. Heat the oven to 220C/425F. Line a sheet pan 33 x 46 cm / 13 x 18-inch with parchment paper.
  2. Toss the pepper strips with 1 tbsp olive oil, the salt, and black pepper directly on the pan. Spread them in a single layer, don't crowd them, or they'll steam instead of char. Roast for 12 to 15 minutes, until the edges are soft and lightly charred.
  3. Push the peppers to one side of the pan. Add the halloumi slices, brush with the remaining 1 tbsp olive oil, and scatter the oregano over both the peppers and cheese. Roast for 8 to 10 minutes more, until the halloumi is golden at the edges and soft in the middle.
Make the dressing and warm the flatbreads
  1. While the sheet pan is in the oven, whisk the lemon zest, lemon juice, honey, minced garlic, 2 tbsp olive oil, and a pinch of salt in a small mixing bowl.
  2. Warm the flatbreads in a dry 25 cm / 10-inch skillet over medium heat, about 1 to 2 minutes per side, until soft and lightly toasted. You can also warm them in the oven for the last 3 minutes of roasting.
Assemble
  1. Lay the warm flatbreads on a board or plates. Scatter the arugula evenly over each one.
  2. Top with the roasted peppers and halloumi slices.
  3. Drizzle the lemon-honey dressing over the top and sprinkle with red pepper flakes if using. Serve right away while the halloumi is still warm.

Notes

  • Don't crowd the peppers on the pan, or they'll steam instead of char.
  • Pull the halloumi as soon as the edges turn golden, around 8 to 10 minutes.
  • Taste before adding extra salt, halloumi is already salty.
  • Warm the flatbread just before serving so it doesn't turn tough.