Emily Waters
The first time I tried halloumi, I was skeptical – cheese that you can fry? But one bite of the golden, squeaky exterior giving way to warm, salty creaminess inside and I was completely hooked. This one-pan wonder has become my go-to when I want something hearty and vegetarian that doesn’t feel like I’m missing anything at all.
Ingredients
- 8 oz halloumi cheese, sliced 1/4-inch thick
- 3 tbsp avocado oil, divided
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp fresh lemon juice
- 1/4 cup fresh basil, torn
- 2 tbsp pine nuts (optional)
- Extra virgin olive oil for drizzling
Instructions
- Prepare halloumi: Pat halloumi slices completely dry with paper towels. Heat 2 tbsp avocado oil in a large cast iron skillet over medium-high heat. Fry halloumi for 2-3 minutes per side until golden brown and crispy. Transfer to a plate.
- Cook the vegetables: In the same skillet, add remaining oil. Add onion and bell peppers, cook for 5 minutes until starting to soften. Add zucchini and cook for 3-4 minutes until tender.
- Add tomatoes and seasonings: Add cherry tomatoes, garlic, oregano, paprika, salt, and pepper. Cook for 3-4 minutes until tomatoes start to burst and release their juices.
- Combine and finish: Return halloumi to the skillet and gently toss with vegetables. Cook for 1-2 minutes to warm through. Remove from heat and drizzle with lemon juice.
- Garnish and serve: Top with torn fresh basil, pine nuts if using, and a drizzle of extra virgin olive oil. Serve immediately with crusty bread or over quinoa.
Tips
- Make sure halloumi is completely dry before frying for maximum crispiness
- Don’t overcrowd the pan – cook vegetables in batches if needed
- For extra flavor, add 1/4 cup Kalamata olives with the tomatoes
- Leftovers are delicious cold as a Mediterranean salad
