Wow right now: Hasselback halloumi with tomatoes, olives & capers

The perfect combination of crispy ridged halloumi and a rich, salty, olive-y and fiery tomato sauce makes for a mouthwatering experience! The sauce is made with rosemary, but you could also use basil, dried oregano, or mint.

TAKES 20 min


2 x 250g Halloumi Blocks

250g cherry tomatoes

2 roasted red bell peppers from a can, deseeded then roughly chopped

500g mixed olives

1 tbsp capers

2½ tbsp extra virgin olive oil

2 cloves of garlic, crushed

1 lemon zest

1 tbsp rosemary finely chopped

½ tsp chilli flakes

1 tbsp flat-leaf Parsley, roughly chopped

Sea salt and freshly ground black pepper

  • Preheat oven to 200C/180C fan/gas 6.
  • Place a halloumi-block between two chopsticks or wooden spoon handles and cut it in 5mm increments. The resulting sliced block will still be attached to the base. Continue with the second block.
  • Place the halloumi into a small roasting pan. Sprinkle the tomatoes, olives, capers, and peppers around the cheese.
  • In a small bowl, combine the olive oil with the garlic, lemon zest and rosemary. This mixture should be brushed over the halloumi. Then drizzle the remaining oil over the vegetables on the tray. Toss the vegetables until they are coated evenly. Season the vegetables with salt and pepper. Bake in the oven for 12-15 mins until the halloumi turns golden and the tomatoes blister and burst.
  • Sprinkle the parsley on top and serve with lots crusty bread.