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Week 50 - Baked halloumi and spiced wedges

Baked halloumi in a rich tomato and veg sauce with roast lemon croutons, served with crispy garlic-paprika wedges. Thanks to my mother for this recipe inspiration ;)


2 blocks of halloumi

4-6 medium roasting potatoes (like Maris Pipers)

1 big brown onion

1 unwaxed lemon, preferably organic

1 medium carrot

1 stick of celery

1 pepper (colour of your choice)

1 tin of chopped tomatoes

4 spears of asparagus

1 medium courgette

Tomato puree

Handful olives OR 3tbsp capers (for saltiness)

Herbs & spices: 4 cloves of garlic (or cheat), stock (like Knorr or Oxo), fresh/dried chilli, smokey paprika, dried mixed herbs, small bunch fresh parsley


4 sun-dried tomatoes (save the oil in the jar)

Garlic granules

Selection of delicious meals from this chefs in this week's class


Oven on 170° · Dice onion and carrot · Slice celery · Crush 4 cloves of garlic

Lemon croutons

Zest the ends of your lemon, just the ends... if you zest the whole thing, you'll get lemon pith croutons.

Next cut off the zested ends of your lemon and slice the middles into 3-5mm rounds. Oil a tray, pop your rings on and drizzle with olive oil.

Into the oven they go...

Tomato sauce

Heat a pan to medium-high with 3tbsp of oil from the sun-dried tomato jar. Add your onion, carrot and celery, coat, then turn temperature to medium and cook for 10 minutes until soft.

Meanwhile, get your halloumi blocks and slice into 1cm slices but NOT all the way through - the block should still be in one piece. Slice 4 sun-dried tomatoes into pieces. Chop your pepper and asparagus into bite-sized pieces. Finally cut your courgettes into moons).

Take out lemon slices and turn them over. Put them back in the oven.

To your onions, add:

  • Sun-dried tomatoes and stir for a minute, then add:

  • 4 garlic cloves (2tbsp cheat garlic)

  • Chillies, fresh/dried, optional and to taste

  • 3tsp smokey paprika

  • 2tsp mixed dried green herbs

  • 1 tin of tomatoes

  • Pepper, courgette and asparagus

  • Handful of olives OR 2tbsp capers (rinsed)

  • Splodge of puree

  • 1 stock pot/cube

  • Lots of fresh black pepper

Stir and bring to a simmer. You may need a little water to make the sauce cover the veg but don't add too much, you want it nice and thick.

Transfer to an oven proof dish and lay your halloumi slices on top of the sauce, pushing them halfway down.

Drizzle some olive oil on top and crack some pepper over it.

Take your lemons out of the oven, they should be a little caramelised. Set aside and turn oven up to 180° and put your halloumi in on the middle/bottom shelf. Set a timer for 45 minutes.

Splendid looking food from @annakwint

Spiced wedges

Peel and cut your potatoes into wedges. Place on a big tray and cover lightly with oil from the sun-dried tomato jar. Then sprinkle generously with spices of your choice - I like chilli flakes, smokey paprika and garlic salt.

Toss and pop into the oven on the shelf above the halloumi. They take about 35-40 minutes.


Slice your lemons into chunks. Serve your halloumi with the lemony croutons, lemon zest and lots of fresh parsley.

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

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