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Crispy Halloumi Bake

Packed full of delicious roast veggies, protein-packed beans, crispy croutons, crispy and gooey halloumi and garlic, this one pan tray bake is the ideal low fuss, midweek recipe. 

tasty easy crispy halloumi bake

This one-pan tray bake can be on your table in 30 minutes, less time than it takes for the delivery man to arrive at your door. 

It’s made up of  9 simple ingredients, easily sourced from any supermarket or online retailer. Do a little prep, then sit back and let the oven do all the hard work. 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

tasty easy crispy halloumi bake

Frequently Asked Questions

Can I make this gluten-free?

Sourdough croutons can be omitted or replaced a gluten free alternative. 

Can I make this vegan?

This dish contains halloumi, which is not vegan. Halloumi can be swapped out for vegan feta sprinkled over after cooking, your favourite vegan friendly cheese or firm tofu. 



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tasty easy crispy halloumi bake

Crispy Halloumi Bake

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  • Author: Jess Bunn
  • Total Time: < 40 Minutes
  • Yield: 4 Servings
  • Diet: Vegetarian


Packed full of delicious roast veggies, protein-packed beans, crispy croutons, crispy and gooey halloumi and garlic, this easy traybake is both luxurious and virtuous.


  • 6 large tomatoes
  • 2 large red onions, peeled
  • 3 cloves garlic, sliced
  • small bunch of fresh thyme
  • 320g Halloumi cheese cut into 1cm thick slices Vegan swap: add your favourite vegan cheese to the roasted veg after cooking
  • 1 tin butter beans
  • 1 small bunch of oregano *use parsley if you can’t get hold of fresh oregano
  • 200g jar green olives
  • 4 thick slices of sourdough, torn into crouton-sized chunks
  • olive oil, salt, and pepper as needed


  1. Heat the oven to 190C
  2. Add the sliced garlic to a 20x30cm roasting tray. Slice the tomatoes in half and add them to the tray on top of the garlic. Cut the red onion into wedges, and scatter into the tray along with the drained and rinsed butter beans. Add the thyme bunch to the tray, then drizzle over roughly 1-2 Tbsp olive oil, and season the veg with salt and pepper. Cover the tray with foil and place it in the oven.
  3. Roast the veg, covered, for 20 minutes.
  4. While the veg roasts toss the sourdough chunks in a little olive oil, salt and pepper. Drain the olives from the brine and pick the soft oregano leave from the stems.  Discard the stems and set the ingredients aside until needed.
  5. *Optional: You can crisp your halloumi in a pan before adding it to the roasted veg below. Simply place a pan on a high heat, and once hot add a drizzle of oil. Slice the halloumi into centimetre thick strips and pat it dry. Add the halloumi to a pan and fry for 1 minute per side or until golden. Remove from the pan until needed.
  6. Remove the foil from the tray. Add the halloumi and sourdough and roast for 8 minutes more, or until the croutons are crispy and the halloumi is soft and gooey.
  7. Once cooked, scatter over the oregano leaves, and dot the olives around the pan. Spoon the veg, halloumi and croutons into bowls and serve immediately
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Mediterranean


  • Serving Size: 1
  • Calories: 606.88kcal
  • Sugar: 14.36g
  • Sodium: 2557.81mg
  • Fat: 34.38g
  • Saturated Fat: 14.62g
  • Unsaturated Fat: 8.52g
  • Trans Fat: 0g
  • Carbohydrates: 53.24g14.76g
  • Fiber: 14.76g
  • Protein: 30.83g
  • Cholesterol: 58.05mg
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