Recipe: Spanish Halloumi

Recipe: Spanish Halloumi

As the days begin to stretch out and become warmer, I’ve begun looking ahead to the summer months and the move away from winter recipes like stews and casseroles and onto something a bit more vibrant and exciting!

This Spanish halloumi recipe is packed with flavour, veggies, and textures and as the spices are mild the kids love it too! It takes around 35 minutes in total to make and is perfect for those summer evenings when you can eat outdoors.

Any leftovers are great for lunch the next day too and can be eaten hot or cold! Not to mention it’s easy on the pocket. This recipe will serve four adults though in our house it serves two adults and three small children with enough leftover for hubby’s lunch.


  • 2 blocks of halloumi cheese
  • Two small punnets of mixed cherry tomatoes (if you can’t find mixed tomatoes, try Sugardrop or Piccolo varieties)
  • 1 bunch of coriander
  • 1 large butternut squash
  • 1 large sweet potato
  • 1 lime
  • 2 red onions
  • 2 tsp Mexican spice mix. You can buy this in most supermarkets but you can also make your own


  1. Preheat your oven to 200°
  2. Cut the butternut squash in half and remove the seeds. Cut into 2cm wide chunks (no need to peel)
  3. Slice the sweet potato into 2cm chunks (no need to peel)
  4. Slice the red onions in half and remove outer peel. Slice into quarters.
  5. Arrange the butternut squash, sweet potato, and onion onto a baking tray in a single layer. Sprinkle half of the Mexican spice mix over the veg as well as a pinch of salt and pepper. Drizzle over the oil and toss to coat. Cook on the top shelf of the oven for 25 minutes or until the veg is tender
  6. While your veg is in the oven, roughly chop the coriander, half the tomatoes and zest the lime. Slice the halloumi into 1/2 cm thick slices.
  7. In a large bowl, add the remaining spice mix, lime zest and a dash of olive oil and mix well. Rub this mix onto each halloumi slice.
  8. Heat a frying pan or griddle to medium heat with a dash of oil. Fry the halloumi for two minutes each side until crispy and golden.
  9. In another bowl add the tomatoes, coriander, a twist of lime juice and a dash of olive oil and toss to coat. Once the sweet potato and squash are cooked, toss into this mix.
  10. Plate up your vegetables, arrange the halloumi slices on top and serve!

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