Recipe: Baked Halloumi from One Pan Roasts »

Served with either Herbed Farro or Wild Rice Pilaf

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Baked Halloumi from <i>One Pan Roast</i> by Molly Shuster

Baked Halloumi from One Pan Roast by Molly Shuster [©Murdoch Books]

<i>One Pan Roast</i> by Molly Shuster


One Pan Roasts by Molly Shuster has over 80 recipes that show how one pan plus one oven equals more family time and, joyfully, less washing up, and what's not to love about that!?

There are simple options for all courses and all types of food preferences and all use a few basic ingredients and of course, that all important single pan.

Here's a recipe vegetarians especially might like to try: 


Baked Halloumi

Ingredients (serves 2):

  • 1 bunch Swiss chard (about 330g), roughly chopped
  • 3 vine tomatoes, about 450g, cut into 5mm slices
  • 3 spring onions, sliced
  • 1 garlic clove, very finely chopped
  • 50ml olive oil
  • 230g halloumi cheese, cut into 5mm thick slices
  • sea salt and freshly ground black pepper


Preheat oven to 200°C/400°F/Gas 6.

On a baking tray, toss Swiss chard, tomatoes, spring onions and garlic with all but 2 teaspoons of oil.

Spread out in an even layer on the tray.

Scatter with halloumi and drizzle halloumi with remaining oil.

Season well. Bake for 15 minutes or until vegetables are tender and just beginning to release their juices.

Remove from oven and preheat grill.

Grill tray for 1-2 minutes until cheese is golden. Keep an eye on tray: if Swiss chard begins to burn, loosely tent area with a small piece of foil.

Serve with Wild Rice Pilaf or Herbed Farro – recipes below. [You can of course serve these with other dishes too]


Recipe for  Wild Rice Pilaf

Ingredients (servies 4-6):

  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 100g white basmati rice
  • 100g wild rice
  • 125g pomegranate seeds
  • 50g toasted flaked almonds
  • 1 handful of parsley, finely chopped
  • sea salt


Heat oil in a frying pan over medium–high heat.

Add onion and cook for 10 minutes, stirring occasionally, until edges are browned and onion is tender.

Cook both rices separately according to packets.

Mix all ingredients together and season to taste.


Herbed Farro

Ingredients (services 4):

  • 200g farro
  • 50g toasted walnuts, chopped
  • juice of ½ lemon
  • 1 handful of parsley, leaves finely chopped
  • 1 handful of tarragon, leaves finely chopped
  • 1 handful of chives, finely chopped
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper



Bring pan of salted water to the boil.

Add farro and simmer for 30 minutes or until tender but still slightly chewy.

Drain well and transfer to mixing bowl.

Toss with remaining ingredients and season to taste.



These recipes from One Pan Roasts by Molly Shuster is reproduced with the kind permission of the publishers.

One Pan Roasts by Molly Shuster is published by Murdoch Books (NSW; June 2017; Hb; 160pp; RRP A$35). It is available at all good bookshops and directly from the publisher here »

It can also be found to purchase online via »

Read the press release for One Pan Roasts here »

And see links below for further information and recipes.

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August 23rd, 2017
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