Sheet Pan Roasted Halloumi & Broccolini
Move broccolini to edges of baking sheet and arrange Halloumi slices about 1/4" apart in center of sheet. Continue to roast until broccolini is charred and Halloumi is browned and crisp, 15 to 20 minutes more.
Ingredients :
- 1 lb. broccolini
- 3/4 cup extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 9 oz. Halloumi, cut into 1/2" slices
- 1 tsp. sweet paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1 small bunch fresh chives
- 1 small bunch fresh parsley
- 1 clove garlic, peeled, smashed
- Zest of 1 lemon, plus juice of 1/2 lemon
- 3/4 cup halved walnuts, raw or toasted
Directions :
- Place a rack in top third of oven; preheat to 425°. On a baking sheet, toss broccolini and 2 tablespoons oil; season with salt and pepper. Spread in an even layer.
- Roast broccolini until beginning to soften, about 10 minutes.
- Meanwhile, in a medium bowl, gently toss Halloumi, paprika, oregano, garlic powder, and 2 tablespoons oil until cheese is coated.
- Move broccolini to edges of baking sheet and arrange Halloumi slices about 1/4" apart in center of sheet. Continue to roast until broccolini is charred and Halloumi is browned and crisp, 15 to 20 minutes more.
- Meanwhile, in a food processor, pulse chives, parsley, garlic, lemon zest, and lemon juice, scraping down sides of bowl as needed, until mostly smooth. With the motor running, slowly pour in remaining 1/2 cup oil, scraping down sides, until mixture is emulsified. Add walnuts and pulse until only small chunks remain; season with salt and pepper.
- Transfer broccolini and Halloumi to a platter. Dollop gremolata on top.
