Sheet Pan Roasted Halloumi & Broccolini
A delightful sheet pan dish combining creamy halloumi cheese and tender broccolini, perfect for busy weeknight dinners.
Ingredients
Vegetables
- 1 lb broccolini Brings a beautiful green color and crispness.
Cheese
- 9 oz halloumi Cut into enticing 1/2" slices.
Oils and Condiments
- 3/4 cup extra-virgin olive oil Adds richness to the dish.
- 1 splash lemon juice Brings brightness.
- 1 tbsp lemon zest Enhances freshness.
Spices
- 1 tsp sweet paprika Flavor enhancer.
- 1/2 tsp dried oregano Adds aromatic flavor.
- 1/2 tsp garlic powder Enhances the dish's flavor.
- to taste tsp Kosher salt For seasoning.
- to taste tsp freshly ground black pepper For seasoning.
- a pinch red pepper flakes Optional, for added heat.
Gremolata Ingredients
- 1/2 cup walnuts Adds a delightful crunch.
- to taste tbsp chives Fresh herb for garnish.
- to taste tbsp parsley Fresh herb for garnish.
Instructions
Preparation
- Preheat your oven: Place a rack in the top third of the oven and preheat to 425 degrees.
- Prepare the broccolini: On a baking sheet, toss the broccolini with 2 tablespoons of olive oil; season with salt and pepper, then spread it in an even layer. Roast for about 10 minutes until it starts to soften.
- Toss Halloumi: In a medium bowl, gently toss the Halloumi with paprika, oregano, garlic powder, and 2 tablespoons of olive oil until well coated.
Cooking
- Combine & roast: Move the broccolini to the edges of the sheet. Place Halloumi slices in the center, roasting until broccolini is charred and Halloumi is browned, approximately 15-20 minutes.
- Prepare the gremolata: In a food processor, pulse chives, parsley, garlic, lemon zest, and lemon juice until mostly smooth. With the motor running, slowly pour in the remaining 1/2 cup olive oil until emulsified, then pulse in walnuts. Season with salt and pepper to taste.
Serving
- Serve: Transfer roasted broccolini and Halloumi to a platter, dollop gremolata on top, and enjoy.
Notes
For an added kick, try incorporating red pepper flakes into your spice mix. For deeper flavor, marinate Halloumi in olive oil and spices for 30 minutes before roasting. Leftovers can be stored in an airtight container in the refrigerator for up to three days.