Recipes.

One-Pan Baked Haloumi

By Molly Shuster


I Quit Sugar - Baked Haloumi
  • 2–4 servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
I Quit Sugar - Baked Haloumi

Pair this simple side with grilled fish, chicken or meat for a hearty complete meal. Swiss chard is packed with nutrition, and haloumi gives this side a salty and complex flavour, it's one of our favourite cheeses!  

Servings: 2–4
Preparation: 5 mins
Cooking: 15 mins

Ingredients

  • 1 bunch Swiss chard, roughly chopped.
  • 3 vine tomatoes, cut into 5mm slices.
  • 3 spring onions, sliced.
  • 1 clove garlic, finely chopped.
  • 50 ml olive oil.
  • 230 g haloumi cheese, gut into 5 mm slices.
  • Sea salt and freshly ground black pepper.

Directions

1. Preheat oven to 200°C/400°F/Gas 6. On a baking tray, toss Swiss chard, tomatoes, spring onions and garlic with all but 2 teaspoons of oil. Spread out in an even layer on the tray.

2. Scatter with haloumi and drizzle with remaining oil. Season well. Bake for 15 minutes or until vegetables are tender and just beginning to release their juices. Remove from oven and preheat grill. Grill tray for 1–2 minutes until cheese is golden. Keep an eye on tray: if Swiss chard begins to burn, loosely tent area with a small piece of foil.


Note

Images and recipes from One Pan Roasts by Molly Shuster (Murdoch Books RRP $35).
I Quit Sugar - One Pan Roasts

Pair this simple side with grilled fish, chicken or meat for a hearty complete meal. Swiss chard is packed with nutrition, and haloumi gives this side a salty and complex flavour, it's one of our favourite cheeses!

Ingredients

  • 1 bunch Swiss chard, roughly chopped.
  • 3 vine tomatoes, cut into 5mm slices.
  • 3 spring onions, sliced.
  • 1 clove garlic, finely chopped.
  • 50 ml olive oil.
  • 230 g haloumi cheese, gut into 5 mm slices.
  • Sea salt and freshly ground black pepper.

Directions

1. Preheat oven to 200°C/400°F/Gas 6. On a baking tray, toss Swiss chard, tomatoes, spring onions and garlic with all but 2 teaspoons of oil. Spread out in an even layer on the tray.

2. Scatter with haloumi and drizzle with remaining oil. Season well. Bake for 15 minutes or until vegetables are tender and just beginning to release their juices. Remove from oven and preheat grill. Grill tray for 1–2 minutes until cheese is golden. Keep an eye on tray: if Swiss chard begins to burn, loosely tent area with a small piece of foil.

Note

Images and recipes from One Pan Roasts by Molly Shuster (Murdoch Books RRP $35).
I Quit Sugar - One Pan Roasts

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