Try our roasted vegetable and halloumi traybake, then check out our vegetarian lasagne recipe, halloumi recipes and more vegetable traybakes.

Check out the olive shop for a selection of halloumi and regional cheese from artisan producers.

Stella Artois Unfiltered pairs perfectly with this recipe

Salty, squeaky halloumi and a roast veg medley with a hint of chilli needs a well balanced, crisp and refreshing drink to go along with it. Stella Artois Unfiltered with its naturally crisp taste is the perfect match.

In partnership with Stella Artois Unfiltered


  • 4 courgettes, cut into small chunks
  • 1 red onion, cut into slim wedges
  • 3 large cloves garlic, skins left on
  • 3 tbsp olive oil
  • 300g cherry tomatoes
  • 250g halloumi, sliced
  • ¼ tsp cumin seeds
  • a few pinches dried chilli flakes (optional)
  • flatbreads, to serve
  • hummus and hot sauce, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.

  • STEP 2

    Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.

  • STEP 3

    Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.


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