Turkish halloumi bake

(49 ratings)

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Turkish halloumi bake
Turkish halloumi bake
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This delicious Turkish halloumi bake is easy to make and full of flavour. Its a classic recipe packed full of freshly cooked vegetables such as sweet potato, aubergine and red peppers. It takes hardly anything to cook and is topped with thick chunks of creamy halloumi which melts and bakes into the mix for added flavour. This bake is ideal for feeding the whole family. If there are any leftover make sure you pop them into an airtight container and leave in the fridge. Eat within 1-2 days and reheat for the best taste.


  • 2 red peppers, deseeded and cut into large pieces
  • 1 aubergine, sliced, cut into chunks
  • 2 large sweet potatoes, about 500g, peeled and cut into small chunks
  • 1 large courgette, thickly sliced
  • 2 tsp fennel seeds, optional
  • 2 tsp olive oil
  • Salt and freshly ground black pepper
  • 150g red split lentils, rinsed
  • litre hot vegetable stock
  • 250g pack halloumi cheese, cut into 8 slices
  • Handful of fresh parsley leaves, for garnish
  • Ciabatta, to serve

Leftover veg can easily be made into a nourishing soup just add stock, simmer for 10 minutes, then whizz in a blender.


  1. Set the oven to 200C/400F/Gas Mark 6. Put the prepared veg and fennel seeds, if using, in a large roasting tin or baking dish. Drizzle with oil, season well and then mix them together by hand.
  2. Roast for 30 mins. Sprinkle the lentils over, then pour in the hot stock. Roast for another 15-20 mins, until the veg and lentils are cooked through.
  3. Set the grill to high. Lay the cheese slices on top of the veg, then grill for 5-8 mins, until golden. Sprinkle with parsley and serve with the warmed bread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 461(kcal)
  • Fat 20.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(49 ratings)

Your comments


I enjoyed this but found it a little salty - even using Marigold reduced sodium stock. When I make it again I will dilute the stock and add a little less of the fennel seeds. I used reduced fat Halloumi and it came out perfectly. I also had to use green lentils as I had run out of red. I think that I will keep this variation as they retain their shape a lot better and keep a bit of bite!


I really enjoyed this recipe, it went down very well when I had my brother and his partner over for dinner and he is hard to please with vegetarian food! I did find though that the amount of stock was more than necessary - if I made it again I would probably only use 1/2 pint of the stock as I had a lot of liquid left over.

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