Halloumi, Mushroom & Shallots – A One Pot Wonder

Fast becoming a regular treat in our house, this recipe from Rukmini Iyer is a great choice if you have a vegetarian to cater for. The mushrooms are quite meaty so I don’t think meat-eaters suffer! Pink peppercorns are optional but everyone who has eaten this at our house says they are a fantastic addition.

Halloumi, Mushroom & Shallots - A One Pot Wonder
Yum yum

Ingredients serves 4

  • 600g portabellini or chestnut mushrooms, peeled
  • 300g whole shallots, peeled and halved
  • 70g butter
  • 4 tspn ras el hanout (available at most supermarkets)
  • 1 lemon, zest and juice
  • 4 cloves garlic, crushed
  • 250g halloumi cut into 1cm cubes
  • 30g pine nuts
  • Large handful flat leaf parsley or coriander, roughly chopped
  • 2 tspn pink peppercorns
  • Sea salt and freshly ground pepper

How to prepare

It could not be simpler. Preheat your oven to 150 degrees C / gas 2. Place the butter, ras el hanout, lemon zest and crushed garlic in a roasting tin. Pop in the oven for 5 minutes to melt the butter.

Put the mushrooms and shallots into the tin and season well with pepper and salt. Mix everything and cover in tinfoil. Cook in the oven for 1 hour.

Increase the heat to 150 degrees C / gas 3 and remove the tinfoil. Squeeze over the lemon juice, add the halloumi and mix well. Scatter with the pine nuts. Return to the oven uncovered for another 15 mins.

Scatter with the parsley and pink peppercorns. Serve on it’s own or with garlic bread or some rice.

Lots more delish mushroom recipes here

Rukmini Iyer has written many wonderful cookbooks. Check them out here.

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Ms Louise Calf
Ms Louise Calf
2 years ago

Hey! This is one of the most delicious things I’ve ever cooked. But I made it from The Roasting Tin cookbook by Rukmini Iyer. I was surprised to find her exact recipe lifted almost word for word – including her photography – on your page with no credit. I’m not sure that’s cool. Shouldn’t you credit the creators of this recipe?

Annabel & Grace
2 years ago
Reply to  Ms Louise Calf

Hi Louise. You are absolutely right, it is the same recipe. We usually credit recipes but forgot to do so on this one – so sorry. Will put that right immediately. Best wishes, Grace

Penelope Anne Elizabeth Bell
Penelope Anne Elizabeth Bell
1 year ago

I have this book, and use it a lot. Just one question, should the pink peppercorns be dried or soft ones in brine?

Annabel & Grace
1 year ago

Hi Penelope, I used dried pink peppercorns and they worked well. Can see no reason why the soft ones wouldn’t be fine in this recipe. Best wishes, Grace