Nut and Halloumi Roast

READY IN: 55mins
Recipe by PinkCherryBlossom

A great source of omega 3 for veggies. Its great hot or cold and can be made in advance before cooking.

Top Review by Wendy-Bob

I'll be honest, I made a good few changes in this recipe. I woke up this morning and realised I had nothing to take to work for lunch so I needed something quick to make that I could leave in the oven. Unfortunately the lack of pre-planning meant I had to use what ingredients I had to hand. Changes: I used nothing but raw cashews (my fave, so probably would have opted for that anyway), 1/2 a red and 1/2 a yellow onion, I was out of mushrooms so used a grated courgette/zucchini instead, I used 2 eggs as I only had medium sized ones and one wasn't enough to bind the mixture, I used dijon mustard mayo instead of dijon mustard (again because it was all I had) and I only had about 75g of halloumi cheese left so had to make do with that. So not major changes but lots of little amendments. Even so, this was a good recipe recipe. Quick and easy to make and nice to just fling in the oven and leave. The addition of courgette/zucchini was nice, so in future I might use half mushrooms and half zucchini. Only having half the cheese made it more low fat but I think the full amount was really needed as the halloumi was a bit lost in the recipe and it was left tasting a little bland. My only real bug was that I think the herbs were a bit on the heavy side. The parsley worked nicely but the dried herbs tasted really strong to me, and I only used 1tbsp in the first place as I'm not a big fan. In future I will use probably just 1tsp and perhaps add something else instead. All in all a really nice recipe - great to take to work for lunch, healthy, tasty and a definite keeper. Thanks PinkCherryBlossom!

Ingredients Nutrition


  1. Heat oven to 180C/350°F.
  2. Process the nuts, mushrooms and onion until coarsley chopped.
  3. Add to the oat flakes, sesame seeds, herbs and stir well.
  4. Add egg, mustard and lemon juice abd mix together.
  5. Press the half mix into an oiled loaf tin and add a layer of haloumi.
  6. Finish with the remaining mixture and press down.
  7. Bake covered with foil for 45 minutes.
  8. Serve with steamed broccoli and tomato sauce.

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