A simple sheet pan / roasting tin dinner that is sure to be a crowd pleaser, with crispy smashed potatoes, lemony roasted broccoli and deliciously browned halloumi cheese! With the right garnishes and a dreamy yogurt tahini sauce, these simple ingredients are transformed into an incredible dinner.
Oh, hi! You’ve been brought in by the allure of halloumi cheese haven’t you? Halloumi with potatoes, so filling! Halloumi with broccoli, so healthy! And who can blame you.
It’s one of my favorite ingredients to cook with, and it is also one of the best ways I know of bringing omnivores around to the veggie side.
I usually like to pair halloumi with tomatoes and summery ingredients, but today we’re going in a more year-round direction with the broccoli and potatoes.
Feels a little more of a traditional sheet pan dinner where you’d normally find meat and two veg, but instead it’s delightful halloumi for the protein source.
This is our entire cast of characters and as you can see, it’s fairly minimal. But like all good sheet pan meals, it’s somehow much greater than the sum of its parts.
Let’s break it down!
The Crispy Smashed Potatoes
We need to pre boil the potatoes for about 15 minutes before we put together our baking tray for roasting. (This is logistically not as annoying it sounds, because you can do all the other prep in this period of time.)
Once boiled, you smush them up! Take a shot glass, a Gu Pud ramekin, whatever you’ve got to hand – and smush. This gives you more surface area to crisp up and a little variety in the texture.
The Lemony Broccoli
Roasted broccoli is the best broccoli, and here we are going a little extra step further by covering it in lemon zest and garlic to make sure it comes out super flavorful.
The Finishing Touches
We have our smashed potatoes on the pan, we have our broccoli on the pan, now we add the halloumi slices, some red pepper rings, and away we go! See that roasty toasty goodness coming out?
While it’s cooking, you can prepare the lemony yogurt and tahini sauce, which is such a necessary addition to this one. All of the roasted ingredients together could be a little dry, but the sauce adds moisture and so. much. richness.
It drizzles beautifully on top with some cold garnishes – sliced chili and spring onion – to finish it all off with extra pops of color and flavor.
It’s just. REALLY GOOD. A simple dinner complete. If you want to stretch it further than a few servings, or if you feel like more variety on your plate, you can serve this alongside something like a grain salad, or even with some eggs. But for me, it’s a lovely plate on it’s own.
The quantities here are fairly loose. Just cram whatever you can fit onto your baking tray and don’t worry too much. We’re breezy.
More Halloumi Recipe Ideas
Roasted Halloumi, Broccoli & Smashed Potatoes
- 12 baby potatoes
- 225 g (8 oz) block of halloumi, sliced into 6 pieces
- 2 red romano peppers, sliced into rings
- 1 lemon, zested and juiced
- 1 small head broccoli
- 3 cloves garlic
- 3 spring onions, sliced
- 1 red chili, finely sliced (optional)
Yogurt Tahini Sauce
- 4 Tbsp greek yogurt
- 2 Tbsp tahini
- 1 lemon , juiced
- Preheat the oven to 200C / 390F.
- Boil the potatoes, whole, for 12-15 minutes until they are just tender.
- While the potatoes are boiling, prep the broccoli. Add the broccoli, lemon zest and garlic into a bowl with a drizzle of olive oil (just enough to coat the broccoli) and mix together.
- When the potatoes are ready, drain them and then scatter onto an oiled sheet pan. Use a glass or a potato masher to gently crush the potatoes. Spray or drizzle with olive oil, grind salt on top and place in the oven.
- After 10 minutes, take the pan out and add the broccoli, pepper and halloumi slices to the pan.
- Bake for a further 20 minutes, until the halloumi and broccoli are beginning to brown and the potatoes are crisp.
- While the dish is in the oven, prepare the sauce. Whisk together the yogurt, tahini and half of the lemon juice.
- Remove from the oven and scatter with the spring onions and chili. Drizzle with remaining lemon juice and serve.
Delicious! I accompanied with a poached egg and added aleppo chilli for extra kick. Also added thyme, sage and rosemary to the potatoes, and used greaseproof paper to stop any precious halloumi sticking to the baking tray. Massive hit in this house! You’re right; lemon juice makes the broccoli extra tasty!
I am so happy that you enjoyed it and your additions sound amazing! Thank you so much for taking the time to let me know how it turned out, these comments honestly make my day 🙂
Fabulous recipe! I didn’t have any tahini so added toasted sesame oil and a bit of sweet chilli sauce to the lemony yogurt and it was really tasty!
Oh that sounds amazing! So glad you enjoyed it 🙂