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Halloumi, Lemon & Olive Bake

Who can resist a salty, crispy and creamy halloumi bake? This wonderful Mediterranean-inspired dish is flavoured with lemon, olives and parsley, and is topped with a crunchy lid of crispy kale.

lemon olive bean halloumi bake

Halloumi bakes might not be the first place your mind goes when you think of halloumi, but trust me, the (minimal!) effort is well worth the reward. Halloumi cooks up in a bake with a satisfying chew and irresistibly moreish flavour. We’ve made some delicious halloumi bakes before and are overdue for another, so without further ado, let’s get into the recipe!

So, what goes into a (delicious) halloumi bake?

To make this bake, you will need these basic ingredients:

  • Halloumi
  • Garlic
  • Olives
  • Lemon
  • Cannellini beans
  • Kale
  • Parsley

This unfussy lemon and olive halloumi bake couldn’t be simpler to make. All you need to do is fry off the halloumi, add in the beans, garlic and lemon, and bake. Top with kale, bake until crispy and enjoy topped with olives and parsley! 

This is the kind of recipe you can throw together in under 40 minutes with only 8 ingredients you probably already had lying around the house – other than the halloumi, of course!

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!

lemon olive bean halloumi bake

Frequently Asked Questions

Why use a small head of garlic?

If your garlic is too large, it will take too long to cook. Smaller garlic heads will soften quickly and speed up cooking time overall.

My head of garlic is too big – what should I do?

If you can’t find a small head of garlic, use individual garlic cloves in their skins and squeeze them out 

Can I make this vegan?

You can indeed! Simply substitute the halloumi out for firm, drained tofu. Enjoy!


lemon olive bean halloumi bake
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lemon olive bean halloumi bake

Halloumi, Lemon & Olive Bake

  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2 - 4 Servings
  • Diet: Vegetarian


Who can resist a salty, crispy and creamy halloumi bake? This wonderful Mediterranean-inspired dish is flavoured with lemon, olives and parsley, and is topped with a crunchy lid of crispy kale.


  • 2 packages of halloumi (225g x 2)
  • 2 tins of cannellini beans, drained and rinsed
  • 1/2 small lemon, sliced
  • 1 chilli, sliced (optional)
  • 1 whole (small) head of garlic
  • 1/2 punnet olives
  • 1 Tbsp or 5g parsley, chopped
  • a handful or 100g kale
  • 1 Tbsp butter
  • oil, salt, pepper, as needed


  1. Preheat the oven to 180 degrees C. Slice the halloumi into cubes and add some oil to an oven-safe pan or pot. Place the pan onto medium-high heat and fry the halloumi until golden and crisp, then remove from the pan.
  2. Add in the finely diced chilli and 1/2 a lemon sliced thinly into rounds. Fry for 1 minute, then cut the top off a whole, small head of garlic and add it to the pan, cut-side down.
  3. Add in the butter and beans to the pan, along with 1/2 cup of water or stock. Cover with the lid, place in the oven and cook for 20 minutes, or until the garlic has softened. Take the lid off, squeeze the garlic out of its skin and stir through.
  4. Top the dish with kale and place back into the oven until the kale has crisped up – about 5-10 minutes at 180 degrees. Finish with olives and parsley, and serve.
  • Category: Mains
  • Method: Bake
  • Cuisine: Mediterranean-inspired


  • Serving Size: 1
  • Calories: 1019.97kcal
  • Sugar: 8.77g
  • Sodium: 2813.53mg
  • Fat: 41.45g
  • Saturated Fat: 20.86g
  • Unsaturated Fat: 6.22g
  • Trans Fat: 0g
  • Carbohydrates: 112.47g
  • Fiber: 27.31g
  • Protein: 65.22g
  • Cholesterol: 87.22mg

Keywords: Halloumi, Lemon & Olive Bake

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