Roast Halloumi Tray

Roast Halloumi Tray

This roast halloumi bake is a great way to clear out the cupboards. I tend to use vegetables I have leftover, if I have chickpeas I add them in or sometimes instead of lentils some rice or pasta. Its a quick dinner to prepare and make. The olives give a bit of zest while the pomegranate adds elements of sweetness to the dish. I have drizzled mayonnaise over this dish but hummus works a treat with this.


  • 1 Sweet Potato, peeled and diced
  • 1 White potatoes, scrubbed and diced
  • 200g Halloumi diced
  • 50g Green Lentils, rinsed
  • 30g Green Olives
  • 1/2 Pomegranate deseeded
  • 2 tbsp Avocado oil


  1. Pre-heat the oven to 180 degrees.
  2. In a baking tray combine the potatoes with Halloumi and toss in the avocado oil.
  3. Place in the hot oven for approx 30 minutes until the potatoes are crisp.
  4. Meanwhile boil the lentils until tender approx 20 minutes.
  5. Once the halloumi bake is cooked, mix in the lentils, pomegranate seeds and olives.

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