Halloumi is one of those magical cheeses that doesn’t melt. So it can be roasted, grilled, or fried to make all kinds of delicious concoctions.
And we vegetarians seem to have claimed ownership of this magical stuff. When halloumi options show up, they’re almost always vegetarian.
Slabs of halloumi are frequently used as a veggie burger, beer battered halloumi stands in for vegetarian alternative to “fish and chips”, it even shows up in some vegetarian English breakfasts.
Since halloumi came around, vegetarian menu choices have been 10000% less dull.
SO LET’S MAKE HALLOUMI FAJITAS
Fajitas can be one of those meals where the vegetarians get everything but the meat. So there’s something missing, and that feels sad.
Well not today. Today we are replacing the meat with halloumi, and feeling more than satisfied with our situation.
And my goal here was also to create a really easy halloumi recipe for you, so I have gone for the sheet pan fajita method.
WHY MAKE SHEET PAN FAJITAS?
Typically fajitas are prepared on a sizzling hot grill, and you could certainly do this at home with a griddle or cast iron pan. I’ve often made my fajitas in a hot wok. But the sheet pan method, while certainly inauthentic, makes things a little more straightforward.
It’s as simple as putting all your toppings on a sheet pan (large baking tray), covering it with spices, and roasting in the oven for 20 minutes.
This is my favorite way to make home made fajitas because you get some nice charred crispy bits that you wouldn’t get with a wok or frying pan. Totally delicious.
And so hands off! While everything is roasting, you have plenty of time to set the table, bring out some toppings and warm your tortillas. All in all, a low stress, low effort weeknight meal that everyone’s going to love.
NO HALLOUMI IN SIGHT?
If you can’t track down any halloumi but like this concept, here are some ideas.
·I’ve used paneer cheese in my fajitas before, and it has a great bite. Paneer is less salty so the result isn’t quite as rich, maybe up the seasonings a little if you’re concerned.
·You could also try making a tofu based vegan halloumi.
MORE HALLOUMI RECIPES
Are you a fan of the squeaky cheese? Well, you should check out some of my other halloumi recipes!
·Another super chill oven baked halloumi recipe is this Smoky White Bean & Tomato Halloumi Bake.
·In the summer, fire up the BBQ to make Grilled Halloumi Tacos.
·Or drench your halloumi with a fresh bruschetta topping. Sooo refreshing.
·I once went a little crazy and made a Butter Halloumi Curry. It was epic.
·And I believe halloumi to be the best possible topping for a Vegetarian Caesar Salad!
250g (8.8oz) halloumi cheese, sliced into strips
3 bell peppers (I like to use one each of red, yellow and green), sliced
One white onion, sliced
2 tsp oregano
2 tsp smoked paprika
1 tsp chili powder
1 tsp ground coriander
1 tsp of cumin
1 tsp garlic granules
8 flour tortillas
Toppings of your choice: avocado, sour cream / yogurt, salsa
Pre-heat the oven to 210C or 450F while you slice the halloumi, onion and peppers.
Prepare the fajita seasoning by mixing everything together in a small bowl.
Place the halloumi, onion and peppers on a baking sheet brushed with oil.
Sprinkle the fajita seasoning over them.
Use a spatula to mix everything together, and spray or drizzle with more oil on the top.
Place in the oven for 20-25 minutes, or until the halloumi is cooked to your liking. (You may need more or less time – every oven is different.)
In the fajitas pictured, I’ve cooked them for a little under 20 minutes because I wanted the halloumi to stay more moist. I’ve also tried cooking them for 25 minutes, and the halloumi goes more crispy in that case. It’s totally your choice. Very crispy halloumi does not reheat well, so if you plan to save leftovers you’ll want to cook for 20 minutes.
Every oven is a little different. The first time you make these, check in after 15 minutes. Adjust the heat or cooking time if you need to. I make mine in a fan oven – you will need a higher temperature if yours is not fan assisted.
This makes enough for about 8 fajitas. Cooking for 4? That’s 2 each, so add a side of rice or beans. Cooking for 2? That’s 3 each for a full dinner, and then save a little bit to make quesadillas with the following night. Bulk out the quesadillas with refried beans and mozzarella.
Reheating your fajita mixture? Warming in the oven, covered, is the best way to bring the halloumi back to life.