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I still remember the first time my dad made grilled halloumi cheese. He had a knack for coming back from the grocery store with a handful of random (and sometimes questionable...) items. Most of his spontaneous finds were unanimous losers (sorry, Dad), but his decision to grab a block of halloumi was one of his most important choices. It was a random summer night when I was in middle school—I watched, very confused, as he threw it on the grill and seared each side. I knew there was no way that I’d like it. One thing lead to another, and not to be dramatic, but I was in complete awe after my first bite. How had I never come across this cheese before? It’s the perfect balance of salty, cheesy, melty and crispy, and ever since my dad had this fortuitous trip to the grocery store, I now look for any and every opportunity to cook with this miraculous cheese.
This easy sheet pan dinner comes together in under an hour, and it all goes down on the same baking sheet, so what’s not to love? Grilling halloumi cheese is admittedly the ideal way to cook it, but when you’re in a pinch (slash, it’s the dead of winter), a quick broil with some olive oil gets the job done. Good luck resisting these tasty little cubes while you make the rest of dinner–if you’re not careful, you could easily snack on these before the rest of the dish is ready (not speaking from personal experience, I promise).
The vegetable component of this recipe can truly be whatever you’ve got on hand. Whatever you choose, make sure that you buy carrots that still have their tops in tact. They’re going to come in handy when you make the radish salad. Make sure to give the carrots a good scrub as well as the carrot tops a thorough washing, unless you don’t mind a few dirt particles in your final dish (I’m telling you right now that you definitely mind!). This clever salad uses up the entire carrot, and adds a subtle crunch to the top of the caramelized veggies. If there’s one thing that this dinner doesn’t lack, it’s color, and TBH, a bright winter dish this simple is hard to come by! And halloumi, of course, is a delicious addition. Thanks, Dad!
- 1 (8 ounce) block halloumi cheese, cut into 1-inch cubes
- 7 tablespoons Filippo Berio Extra Virgin Olive Oil, divided
- 1 pound Yukon gold potatoes, sliced in 1-inch wedges (about 4 medium potatoes)
- 2 tablespoons distilled white vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 bunch carrots, scrubbed, halved lengthwise, tops trimmed and reserved (about 8 ounces)
- 1/ 2 pound Brussels sprouts, trimmed and halved
- 1/ 2 pound radishes, quartered and sliced ¼-inch thick
- 1 large clove garlic, grated
- 1 lemon, zested and juiced
- 1 avocado, sliced
- Flaked sea salt, for garnish
Preheat broiler to high and set oven rack in the upper third level.
Arrange halloumi cubes on rimmed baking sheet and toss with 1 tablespoon olive oil. Broil, flipping cubes halfway through, until cubes are crispy and golden brown, about 3 minutes. Remove halloumi from baking sheet and transfer to a plate. Cover with foil and set aside.
Adjust oven temperature to 425°F. In a small bowl, whisk 1 tablespoon oil, vinegar, salt and pepper. Add potatoes to rimmed baking sheet and toss with vinegar mixture. Bake at 425°F for 20 minutes.
While the potatoes are roasting, mix carrot halves and Brussels sprouts with 1 tablespoon oil, salt, and pepper, in a medium bowl.
After 20 minutes of cooking, remove potatoes from oven and flip over. Add carrots and Brussels sprouts and bake until all components are golden brown, another 30 minutes.
While the vegetables are roasting, make the radish salad. Coarsely chop the tender carrot stems and leaves. In a medium bowl, mix carrot tops, radishes, garlic, lemon juice, and remaining 4 tablespoons oil. Season with salt and pepper, to taste.
Once vegetables are golden and tender, add halloumi cubes back to sheet tray and bake at 425°F until cheese is warmed through, about 5 minutes.
Top with radish salad, avocado slices and flaky salt. Serve immediately.