Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)

Author: Amy Fulwood | Published: | Modified:

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This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty cheese for a delicious vegetarian dinner.

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (1)

Note: This was one of my very first recipes and I've now updated the photos so the ones beyond this point were updated on 26/07/18. This is still one of my all time favourite halloumi recipes and I hope you love it as much as I do!

This bake uses some of my all time favourite ingredients. Obviously halloumi is one of the most dreamy things in the world and I'm always on the hunt for new recipes to add to my repertoire.

I cook it pretty regularly and there are so many recipes for it on this site it’s hard to pick some real stand outs but I think using it in a halloumi curry was one of the most life changing things I’ve ever done (yeah, I said it, LIFE CHANGING) and this bake is one of those simple, store cupboard type recipes which I go back to again and again!

Where to buy halloumi?

It's available in most supermarkets, just look in the speciality cheese section of the fridge!

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2)
Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (3)
Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (4)

So I could probably never choose a favourite cheese because, let's be real, they all offer such special and different qualities but halloumi cheese is definitely up there as one of the cheeses I'd hate to live without.

It's also one of those brilliant ingredients that stops you feeling like you're missing out on anything when you're eating vegetarian.

It's a little salty, has a great texture and looks so invitingly awesome when it's gently fried and all crispy and brown.

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (5)

This bake is full of fresh vegetables and herby flavour and it's probably my new favourite vegetarian dinner.

We eat veggie fairly regularly and this is exactly the kind of recipe we like to have on hand for a quick and easy weeknight dinner.

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (6)
Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (7)

This easy dish starts with some chopped onions frying gently for a few minutes before you add chopped garlic and frying for a little longer.

Then courgette, tomatoes and spices are added and cooked for about 20 minutes with some tomato puree until everything is getting super soft and the tomatoes have released all their juices to make a lovely sauce.

Equipment you need to make this recipe...

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Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (8)

Finally you need to add those slices of cheese on top and put the whole thing under the grill to get it all browned and toasty.

Once you're ready to eat sprinkle on some chopped fresh basil and bring the whole thing to the table to serve.

I served it with some crusty bread and fresh salad leaves and it was a lovely fresh and light meal perfect for a weeknight.Plus it's gluten free so great for the whole family.

Oh and the leftovers work great for lunch the next day hot or cold.

Want to bookmark this recipe?Pin it for laterto your easy dinners board!

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (9)
Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (10)

One thing to note is that I put a teaspoon of chilli flakes in here which I think goes great with the other flavours. If you're not a fan of spicy food it will still taste great if you leave it out or reduce the quantity!

If you're as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi!

It's got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone's favourite cheese🧀

Want more? Try these other halloumi recipes!


Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (11)

Tomato and Halloumi Bake

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

4.41 from 52 votes

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 265kcal

Author: Amy Fulwood


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 2 Courgettes chopped
  • 6 Medium Tomatoes chopped
  • 1 tablespoon Tomato Puree
  • 1 tablespoon Turmeric
  • 1 tablespoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
  • Salt and Pepper
  • 200 g Halloumi sliced
  • Handful Fresh Basil chopped

UK Measures - US Measures


  • Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.

  • Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.

  • Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.

Nutrition Facts

Tomato and Halloumi Bake

Amount Per Serving

Calories 265Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g55%

Sodium 631mg26%

Potassium 841mg24%

Carbohydrates 16g5%

Fiber 4g16%

Sugar 9g10%

Protein 14g28%

Vitamin A 2165IU43%

Vitamin C 46.2mg56%

Calcium 560mg56%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Like the look of this recipe? Make sure you pin it for later!

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (12)
Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)


What happens when you put halloumi in the oven? ›

Baked halloumi becomes gooey and soft for a short period of time like pan fried halloumi does. The block of halloumi will not melt like mozzarella or brie, however. Halloumi becomes quite firm as it cools, which is why I recommend serving this dish straight from the oven.

Do you have to soak halloumi before cooking? ›

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

How do you keep halloumi from getting rubbery? ›

Halloumi can become a little rubbery and tough if you don't know how to use it. There are a few things you can do to avoid this: – cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do.

What temperature should halloumi be cooked at? ›

Heat the air-fryer to 200C. Pat the halloumi dry with kitchen paper and cut into 1cm-thick pieces. Place halloumi slices in a single layer in the air-fryer basket. Cook for 8-10 mins, flipping halfway, until golden brown and crispy.

Is undercooked halloumi bad for you? ›

Relax, we can verify that yes, halloumi is okay to eat uncooked.

How long does it take to cook halloumi in the oven? ›

Baked halloumi

Pre-heat your oven 200°C (180ºC fan). Cut your halloumi into 5mm-1cm thick slices, then lay them in a single layer in an ovenproof dish. Drizzle with a little olive oil, then place in the oven for 10-15 minutes; turning halfway through.

How do you know when halloumi is done? ›

Use your spatula to test for doneness before you remove it from the heat. Once the cheese feels soft inside and gives easily you'll know that it is cooked to perfection. If you'd rather skip the oil, halloumi can also be dry-fried in a non-stick pan. Or toss it in your air fryer for up to ten minutes.

What are the rules for halloumi? ›

It should be noted that currently, the minimum ratio of goat and sheep milk in the raw materials used for halloumi production stands at 25%, and within five years, this minimum quota must increase to 50%.

How do you know when halloumi is cooked? ›

Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown.

Why does halloumi make your teeth squeak? ›

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

Why is halloumi so expensive? ›

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

Can you cook halloumi in an air fryer? ›

Heat your air fryer on 200C for 2 mins. Carefully pat the halloumi dry using kitchen paper or a clean cloth, then brush or rub with oil. Season with salt and pepper and any flavourings, if using. Put the halloumi in the air fryer basket and cook for 8 mins until beginning to brown.

What to put on halloumi? ›

Stack in style and combine fried slices of halloumi with harissa, red peppers, aubergine and hummus. If you don't fancy quite such a beastly bap, treat fried halloumi as you would a meat patty and top with salad and sauce of your choice, grilled mushrooms, avocado or salsa. Maybe hold the processed cheese slice though.

How do you make halloumi less squeaky? ›

🧀 Cut it into thicker pieces, and make sure to not. overcook it

What is the best way to eat halloumi cheese? ›

Ways to serve it

I am a fan of sweet and salty, so I'll always opt for a drizzle of honey on top of my halloumi fries and fresh fruit like grapes, berries, or figs next to it. You can also serve fried halloumi as part of a delicious salad like my roasted asparagus and tomato salad or Roasted Vegetable Salad.

Does halloumi melt when cooked? ›

You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.

Does halloumi ever melt? ›

Although it can be consumed raw, halloumi is often used in cooking and can be fried until brown (without melting) due to its higher-than-typical melting point.

Does halloumi melt when fried? ›

Halloumi slices will retain their shape when cooked, and the heat softens the rubbery (or "squeaky") cheese while mellowing the saltiness. A popular addition to a Greek meze table, frying halloumi creates a unique treat. It's chewy—don't expect it to melt in your mouth—and it's delicious.

What happens if you overcook halloumi? ›

Make sure you don't overcook the halloumi, otherwise it will become rubbery and dry. Sometimes the halloumi closest to the middle of the pan cooks quickest, so you might want to rotate the halloumi around the pan towards the end of cooking each side so that it cooks evenly.

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