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+ servings

Roasted Halloumi Fajitas

Thanks to its robust, grill-able texture, halloumi cheese is so much fun to cook with and makes the best vegetarian fajita filling! In this recipe, halloumi is seasoned and roasted in the oven with veggies to make easy vegetarian sheet pan fajitas. No one will miss the meat... halloumi fajitas will be your new favorite!
4.64 from 169 ratings


  • 250 g (9 oz) halloumi cheese, sliced into strips
  • 3 bell peppers, sliced into strips
  • 1 large white onion, sliced into strips
  • 3 Tbsp olive oil, divided

Fajita Seasoning

  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp of cumin
  • 1 tsp garlic granules

To serve

  • 8 flour tortillas
  • Toppings of your choice: avocado, sour cream / yogurt, salsa


  • Pre-heat the oven to 410F / 210C (190C fan) while you slice the halloumi, onion and peppers.
  • Prepare the fajita seasoning by mixing everything together in a small bowl.
  • Put the onions and peppers in a large bowl, then add 2 Tbsp of olive oil and most of the fajita seasoning. Toss to get everything coated nicely in the oil and seasonings. Scatter over the baking sheet. Then put the halloumi in the bowl with another 1 Tbsp of oil and the remaining seasoning, toss very gently to coat, and add it to the baking sheet too.
  • (Alternatively you can just place the halloumi, onion and peppers directly onto the baking sheet, sprinkle the fajita seasoning and oil over the top, and use a spatula to get everything coated in the oil and seasonings - this may not give a perfectly even result, but it works fine and saves a bowl.)
  • 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, so do check in often.)


The fajitas pictured were cooked for 25 minutes but below the recipe card you can see an older version of the photos which were cooked for 20. Cooking for longer gives a richer, crispier result with more caramelized vegetables. Cooking for shorter gives crunchier veggies and softer halloumi. You can even cook the vegetables for longer and add the halloumi later. The choice is yours! 
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. 
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. If you've cooked the halloumi on the crispier side, it won't reheat as well and may be quite rubbery so if you know you intend to reheat some, you may wish to cook for less time and get softer halloumi.
Serving: 1g, Calories: 552kcal, Carbohydrates: 66g, Protein: 24g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Cholesterol: 49mg, Sodium: 884mg, Fiber: 6g, Sugar: 5g