One-Pan Halloumi & Harissa Bake

This one-pan halloumi & harissa bake is simple food that hits the spot. 

Forget long ingredient lists and complicated instructions, this hearty dish is easy to get right even if you’re not all that confident in the kitchen. Oh, and there’s minimal washing up too, which is always a win.  

It’s a deliciously rich and warming dish, packed with plenty of flavour thanks to the generous dollop of harissa, which is a hot aromatic paste made from chilli and spices. Paired perfectly with aubergine (known for being great at soaking up flavour) and everyone’s favourite squeaky cheese, this is definitely one of our winter favourites.  

Serves 4 


  • 2 tbsp. olive oil
  • 1 aubergine (sliced)
  • 2 garlic cloves (crushed)
  • 1 can chopped tomatoes
  • 1 tbsp. harissa paste
  • 225 g block halloumi (sliced)
  • To garnish: fresh basil
  • Serving suggestion: couscous


  1. Preheat oven to 180°C. 

  2. First, heat 1 tablespoon of oil in a large oven-proof skillet pan. Fry the aubergine slices for a few minutes on each side until nicely browned and then remove from the pan and set aside.  

  3. Add the remaining olive oil to the same pan and then add the crushed garlic. Fry for 2 minutes over a medium heat, then add the chopped tomatoes and let simmer for 5-10 minutes until thickened.  

  4. Stir the harissa paste through the tomato mixture and then carefully remove from heat. Build spiralled layers of alternating aubergine and halloumi slices on top of the tomato base until completely covered. 

  5. Bake in the oven for 10 minutes until the edges of the halloumi begin to brown. Serve immediately or portion up into your meal prep containers for your lunches later in the week. It’s a perfect match for a bed of fluffy couscous.   

Nutritional Facts

Amount per serving

Calories 409
Total Fat 25.9g
Total Carbohydrates 22.9g
Protein 16.5g

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Lauren Dawes

Lauren Dawes

Writer and expert

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.

On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.

Find out more about Lauren’s experience here.

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