Description
Baked Halloumi with Maple Lemon Glaze
Looking for a perfect vegetarian side dish? This baked halloumi with a sweet and tangy maple lemon glaze is your answer! Halloumi is a versatile cheese that doesn’t melt when baked, making it a great choice for a striking side dish or addition to a salad. The maple and lemon glaze adds a rich, caramelized layer of flavor that will elevate your dish, perfect for a holiday gathering or a simple treat at home.
180-225 g plain halloumi
40 ml (2 tbsp) lemon juice
1 tsp cornstarch
40 ml (2 tbsp) maple syrup
20 ml (1 tbsp) garlic infused oil
1/2 – 1 tsp dried oregano
1/2 – 1 tsp fennel seeds
Freshly cracked pepper & chili flakes to taste
Directions:
1. Preheat oven to 200°C/400°F.
2. Place halloumi in a baking dish, score it, and pour glaze made from remaining ingredients.
3. Bake for 25-30 mins, basting every 10 mins.
Prep Time: 10 mins
Kcal: 290 per serve
Step-by-Step Guide
Follow these detailed instructions for perfect baked halloumi every time.
- Preheat your oven to 200°C (400°F) and lightly grease a small baking dish.
- Pat the halloumi block dry with a paper towel. Using a sharp knife, score the top in a criss-cross pattern, about 1/4 inch deep. This helps the glaze penetrate.
- In a small bowl, whisk together the lemon juice and cornstarch until completely smooth to create a slurry.
- Add the maple syrup, garlic-infused oil, oregano, fennel seeds, pepper, and chili flakes to the slurry. Whisk vigorously until a cohesive glaze forms.
- Place the scored halloumi in the prepared baking dish. Pour the glaze evenly over the top, ensuring it drips into the scores.
- Bake for 25-30 minutes. Every 10 minutes, open the oven and carefully spoon the bubbling glaze in the dish back over the cheese. This basting is key for a caramelized finish.
- Baking is complete when the top is golden brown and the edges are crisp. Let it rest for 5 minutes before serving.
Serving Suggestions
This versatile dish can be the star of many meals. Serve it as a warm, standalone appetizer with crusty bread to soak up the glaze. Crumble it over a fresh salad of peppery arugula, cherry tomatoes, and a light vinaigrette for a hearty vegetarian main. It also makes an exceptional side dish paired with roasted Mediterranean vegetables, grilled lamb, or lemon-herb couscous. For a brunch twist, slice and serve alongside poached eggs and sautéed spinach.
How-to Summary
Score halloumi, whisk a glaze from lemon, cornstarch, maple syrup, oil, and herbs, pour it over the cheese, and bake at 200°C/400°F for 25-30 minutes while basting every 10 minutes until golden and caramelized.
Frequently Asked Questions
Can I use regular oil instead of garlic-infused oil?
Yes. Use a neutral oil and add 1 minced garlic clove to the glaze mixture for a similar flavor.
My glaze is too thin. What went wrong?
The cornstarch may not have been fully dissolved. Always mix it with the lemon juice first into a smooth paste before adding other liquids.
Can I prepare this ahead of time?
You can mix the glaze and score the cheese up to a day ahead, but assemble and bake just before serving for the best texture.
What if I don’t have fennel seeds?
You can omit them or substitute with a pinch of crushed coriander seeds or a 1/4 teaspoon of dried thyme for a different herbal note.
Why is my halloumi rubbery?
Overcooking can make halloumi tough. Stick to the recommended time and look for golden color, not deep brown.
Common Mistakes to Avoid
- Skipping the Cornstarch Slurry: Adding cornstarch directly to the wet ingredients will cause lumps. Always mix it with a small amount of cold liquid first.
- Not Basting: Skipping the basting steps will result in a dry top and a pool of unused glaze. Basting builds layers of flavor.
- Using a Cold Dish: Placing halloumi on a cold baking dish can affect cooking. Use a preheated or room-temperature dish.
- Cutting Immediately: Let the baked halloumi rest for 5 minutes after baking. This allows the cheese to reabsorb some juices and firm up for cleaner slicing.
Conclusion
Baked Halloumi with Maple Lemon Glaze is a deceptively simple dish that delivers impressive, restaurant-quality flavor. The magic lies in the contrast between the salty, squeaky cheese and the sweet, tangy, caramelized glaze. By following this guide and avoiding common pitfalls, you can create a stunning vegetarian centerpiece or side dish that is sure to become a new favorite for both weeknights and special occasions. Its versatility and bold taste promise to delight any palate.