Hasselback halloumi traybake

Hasselback halloumi traybake

  • serves 6
  • Easy

Hasselbacking the halloumi opens up more surface area for maximum crispness. Serve with flatbreads and a green salad


Try this halloumi bake then check out more halloumi recipes here.



  • chopped tomatoes 400g tin
  • garlic 2 cloves, crushed
  • dried oregano 1 tsp
  • dried chilli flakes 1/2 tsp
  • red pepper 1 large, diced
  • olive oil 2 tbsp
  • halloumi 4 blocks
  • green olives 24
  • capers 1 tbsp
  • lemon 1, zested
  • flat-leaf parsley a handful, finely chopped
  • flatbreads to serve
  • green salad to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the first 6 ingredients in a baking dish, season well and stir. Cook in the oven for 15 minutes.

  • Step 2

    Meanwhile, put one halloumi block on a chopping board between the handles of two wooden spoons. Cut down at 1/2 cm intervals along the length of the block. Repeat with the rest of the cheese.

  • Step 3

    Take the baking dish out of the oven and stir in the olives and capers. Push the halloumi blocks down into the sauce, season the tops and bake for another 45 minutes or until the halloumi is golden and softened. Scatter over the lemon zest and parsley and serve with flatbreads and a green salad.

Check out our best halloumi recipes

Vegetarian Shawarma Recipe with Halloumi

Nutritional Information

  • Kcals 546
  • Fat 40.5g
  • Saturates 25.6g
  • Carbs 7.3g
  • Sugars 7g
  • Fibre 2.6g
  • Protein 36.7g
  • Salt 5g