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An aerial macro image of a slab of golden brown baked halloumi. The halloumi has been scored and is smothered in a maple lemon glaze. It is topped with dried oregano and fennel seeds.

Baked halloumi

Gluten free, low FODMAP in appropriate serving sizes, vegetarian option
Serves 2-4 people as a side dish
*Measures are in Australian tablespoons. Use ml for international accuracy.
1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons.
1 Australian tablespoon = 3 1/2 British teaspoons  
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Food Intolerance Friendly, Gluten free
Servings 3 people

Ingredients
  

  • 180-225 g plain halloumi see notes
  • 40 ml (2 tablespoons)* lemon juice
  • 1 teaspoon cornstarch
  • 40 ml (2 tablespoons)* maple syrup
  • 20 ml (1 tablespoon)* garlic infused oil
  • 1/2 – 1 teaspoon dried oregano
  • 1/2 – 1 teaspoon fennel seeds
  • Freshly cracked pepper to taste
  • Chilli flakes to taste

Instructions
 

  • Preheat the oven to 200C/400F.
  • Line a medium sized baking dish with high edges with baking paper.
  • Create a little basket or bowl with the paper so that the sauce remains inside the paper and doesn’t spill out.
  • Place the halloumi atop the baking paper in the centre of the dish. Score the halloumi with a sharp knife to allow the sauce to seep into the halloumi.
  • In a medium bowl, whisk together the lemon juice and corn starch to form a slurry. Add the remaining ingredients and whisk to combine.
  • Pour the mixture over the halloumi and use a spoon to baste the halloumi with the sauce.
  • Place the dish in the oven for 15 minutes. Retrieve the halloumi from the oven and baste it with the sauce again. If the halloumi or sauce are looking too browned, adjust the heat as necessary.
  • Cook the halloumi for another 10 minutes then baste it again. If it needs more colour or the sauce hasn’t emulsified, continue cooking in 5 minute increments until the halloumi is golden brown and slightly gooey and the sauce has thickened. Serve while hot.

Notes

  • In Australia, halloumi comes in 180g-225g packets. Any size within this range is fine.
  • Not all halloumi is vegetarian. See body of post for brands in Australia that are vegetarian.
  • See the body of the post for adjusting the flavours according to your tastes.
  • Keep in mind that lemons vary in acidity. Adjust as necessary.
  • Halloumi becomes rubbery once cooked and cooled, so for best results eat straight away.
  • Although I have not tried this, I find potato starch to be the best substitute for corn starch.
Keyword Baked haloumi, Glazed haloumi, low fodmap halloumi
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