halloumi and cranberry

An easy vegetarian option for Christmas dinner! Whole baked halloumi with a cranberry, rosemary and garlic topping. It&#039;s simple to prepare, doesn&#039;t require much oven space, and slots into your holiday meal beautifully as a meatless protein centerpiece!

Christmas Halloumi

225 g block of halloumi (halved widthwise)

cranberry sauce

garlic (thinly sliced)

rosemary

butter

Preheat the oven to 200C / 390F.

Prepare your halloumi. Slice in half widthways and lay onto a lightly oiled baking tray. Cut a criss-cross pattern through the top, cutting about 1/3rd of the way down, and then brush with a little bit of olive oil.

Bake for 5-8 minutes, just until the halloumi starts to soften and the cuts open up.

Add about 3-4 garlic slices per slice, wedging it into the gaps.

Now spread cranberry sauce over the top, making sure to push some down into the gaps. Add the rosemary sprig on top, then place a little bit of butter directly over the rosemary.

Bake for a further 10-15 minutes, until the exposed parts of the halloumi are crisp.

Serve.

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Top 1 halloumi and cranberry recipes from across the web

The most viewed halloumi and cranberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Christmas Halloumi

The most viewed halloumi and cranberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine