Roasted Tomato Olive Halloumi

A simple Mediterranean traybake where juicy cherry tomatoes and briny Kalamata olives roast alongside golden halloumi cubes, finished with a drizzle of olive oil and fresh oregano for a salty umami punch. Light, satisfying and perfect for a slow blood sugar response.

Ingredients

  • 250 g cherry tomatoes, halved
  • 200 g reduced-fat halloumi, cubed
  • 80 g pitted Kalamata olives
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, thinly sliced
  • Black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 200 °C.
  2. Spread the cherry tomatoes, olives and garlic on a baking tray.
  3. Drizzle with olive oil, sprinkle oregano and toss gently.
  4. Roast for 10 minutes until tomatoes begin to soften.
  5. Add the halloumi cubes, tossing lightly to coat.
  6. Return to the oven and roast for another 12–15 minutes until the halloumi is golden and tomatoes are blistered.
  7. Season with black pepper and scatter fresh basil before serving.

Notes

Halloumi is naturally salty, so taste before adding any extra salt. Serve with a slice of wholegrain bread to soak up the roasting juices.

Variations

  • Pepper Twist: Add strips of red bell pepper for extra sweetness and colour.
  • Herb Garden: Swap oregano for fresh thyme and rosemary for a woodsy aroma.
  • Lemon Zest: Finish with a little lemon zest for brightness.
  • Spinach Bed: Serve over a handful of wilted baby spinach for added greens.
  • Caper Kick: Stir in a teaspoon of capers for an extra briny depth.

Fun facts

  • Halloumi originates from Cyprus and has a remarkably high melting point, which is why it can be grilled or roasted without losing its shape.
  • Kalamata olives are named after the city of Kalamata in the southern Peloponnese region of Greece and are protected under EU origin rules.
  • Tomatoes were once feared in Europe and nicknamed the "poison apple" because aristocrats fell ill after eating them off lead-laced pewter plates.
  • The word umami was coined by Japanese chemist Kikunae Ikeda in 1908 and means "pleasant savory taste."
  • Oregano comes from the Greek words meaning "joy of the mountain" and was traditionally woven into wedding crowns.
  • A single olive tree can live for over 2,000 years, with some ancient specimens still producing fruit today.