Name: Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) halloumi cheese, sliced widthways into 6 pieces; Olive oil (or, ideally, the oil from the sundried tomato jar), for cooking; ½ red onion, finely diced; 3 cloves garlic, crushed; ¼ tsp red pepper or chili flakes, or to taste; ¼ tsp smoked paprika; 2 tsp Italian herbs / seasoning; ⅓ cup (140 g) sundried tomatoes, chopped (see notes); 2 tbsp tomato paste; ⅔ cup (160 ml) vegetable broth; ⅔ cup (160 ml) heavy (double) cream; ¾ cup (80 g) parmesan style cheese, grated; 1 handful baby spinach; 1 small bunch basil, chopped; Lemon wedges, for serving

Jump to Recipe· 4.1 from 9 reviews

If you’re on the lookout for a vegetarian delight that feels indulgent yet simple, you absolutely have to try the Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe. This dish brings together beautifully grilled halloumi with a luscious, creamy sauce bursting with sundried tomato flavor that dazzles every time. It’s an effortless meal that feels fancy but comes together in less than 30 minutes, perfect for impressing guests or treating yourself after a long day.

Ingredients You’ll Need

A white pot with two handles filled with thick reddish-brown sauce that looks chunky with pieces of vegetables or meat inside. The sauce coats the sides of the pot unevenly, showing a rich texture with bits and small chunks mixed throughout. A wooden spoon with a cream-colored handle rests in the pot, partially covered in the sauce, angled slightly to the right. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in how straightforward yet essential each ingredient is, working together to build layers of flavor, texture, and vibrant color. From the savory halloumi to the tangy sun-dried tomatoes and fragrant herbs, every element plays a star role in creating this unforgettable dish.

Olive oil (or sundried tomato oil): Adds richness and depth when cooking and keeps the sauce silky smooth.
8 oz (225 g) halloumi cheese: This salty, firm cheese grills beautifully to provide a satisfying texture and flavor.
½ red onion, finely diced: Gives a mild sweetness and texture base to the sauce.
3 cloves garlic, crushed: Infuses the sauce with aromatic warmth.
¼ tsp red pepper or chili flakes: A gentle heat boost to balance creaminess.
¼ tsp smoked paprika: Adds a subtle smoky nuance that enhances the overall taste.
2 tsp Italian herbs/seasoning: Elevates the sauce with classic Mediterranean flavors.
⅓ cup (140 g) sun-dried tomatoes, chopped: The star ingredient that brings intense tomato flavor and vibrant color.
2 tbsp tomato paste: Concentrates the tomatoey richness and sweetness.
⅔ cup (160 ml) vegetable broth: Provides savory liquid to marry the sauce components.
⅔ cup (160 ml) heavy (double) cream: Makes the sauce luxuriously silky and smooth.
¾ cup (80 g) parmesan style cheese, grated: Adds a nutty sharpness for umami depth.
1 small bunch basil, chopped: Freshens the sauce with herbal brightness.
1 handful baby spinach: Provides a tender green boost and subtle earthiness.
Lemon wedges, for serving: The perfect zesty counterpoint to cut through the richness.

How to Make Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe

Step 1: Sauté Aromatics and Tomatoes

Start the journey by warming olive oil or, even better, the flavorful oil from your sundried tomato jar in a deep saucepan over low to medium heat. Gently sauté the diced red onion until it turns soft and translucent—this is the flavor foundation. Then add crushed garlic, chili flakes, Italian herbs, smoked paprika, and chopped sundried tomatoes. Allow everything to mingle and soften for a few minutes until your kitchen is filled with an irresistible aroma. This step creates the rich, fragrant base that gives the sauce its signature depth.

Step 2: Boost Tomato Flavor with Tomato Paste

Next, stir in the tomato paste and cook for an extra couple of minutes. This concentrates its sweetness and intensifies the tomato essence, making the sauce even more luscious. If the mixture starts to stick to the pan, adding a bit more oil will keep things smooth and prevent burning.

Step 3: Simmer with Broth

Pour in the vegetable broth and bring the mixture to a gentle simmer, partially covered. This helps soften the tomatoes further and blends the flavors beautifully. Let this simmer gently while you prepare the halloumi—multitasking at its tastiest!

Step 4: Grill the Halloumi to Perfection

For that iconic crispy, golden outside and warm, squeaky bite inside, heat a grill pan until medium hot and brush lightly with oil. Place your halloumi slices in the pan and grill for about 3 minutes on each side. You’ll know it’s ready when lovely grill lines appear and the cheese is beautifully browned. This simple technique elevates the halloumi’s texture and adds stunning visual appeal to the dish.

Step 5: Finish the Sauce

Almost done! As soon as you flip the halloumi, return to the sauce and toss in the baby spinach and chopped basil. Stir gently as the greens wilt down, infusing freshness and vibrant color. Next, pour in the heavy cream and sprinkle in grated parmesan style cheese. Lower the heat and let everything melt together into a rich melt-in-the-mouth sauce, stirring gently so the cheese fully incorporates without clumping.

Step 6: Combine and Serve

When your halloumi slices are perfectly grilled, nestle them into the creamy sun-dried tomato sauce. Give the pan a moment on heat so the flavors marry beautifully. Serve immediately with fresh lemon wedges for squeezing—this bright hit of acidity perfectly balances the richness and makes every bite sing.

How to Serve Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe

A white plate with a creamy orange sauce covering the bottom, mixed with green spinach leaves visible throughout the sauce. On top of this layer, six pieces of grilled halloumi cheese are placed evenly, each piece white with dark brown grill marks showing texture. There are two lemon wedges placed on opposite sides of the plate for a fresh touch. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can transform this dish from comforting to stunning. Fresh basil leaves add a pop of green and fresh aroma, while a scattering of extra grated parmesan-style cheese on top brings an inviting touch of richness. Don’t forget the lemon wedges for that essential citrus finish, which absolutely awakens the palate.

Side Dishes

This sauce-and-cheese marvel pairs wonderfully with light, fluffy rice or buttery mashed potatoes, each soaking up the creamy sauce deliciously. Steamed green beans or a mixed leaf salad can add lovely freshness on the side, balancing the richness and creating a well-rounded meal.

Creative Ways to Present

For a special occasion, arrange your grilled halloumi atop a bed of herbed quinoa or creamy polenta, then drizzle over the sun-dried tomato cream sauce with a flourish. For a casual but pretty option, serve in shallow bowls, letting guests spoon the sauce and halloumi freely. The gorgeous colors and aromas will make it feel like a restaurant dish, even on a busy weeknight!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, they keep well in an airtight container in the fridge for up to 2 days. The halloumi may firm up a little, and the sauce will thicken, so give it a gentle heat-up with a splash of broth or cream to loosen it back to perfect consistency.

Freezing

Though the creamy sauce can be frozen, the halloumi’s texture tends to become rubbery after thawing. It’s best to freeze the sauce separately in freezer-safe containers for up to 1 month. Reheat slowly to preserve the fresh flavors.

Reheating

To reheat, warm gently on the stovetop over low heat, stirring occasionally. Adding a touch more cream or broth helps restore the sauce’s creaminess. Halloumi is best reheated quickly to avoid becoming too tough—consider reheating the cheese separately in a hot pan briefly, then combining for serving.

FAQs

Can I bake the halloumi instead of grilling?

Absolutely! Baking is a convenient alternative. Place the halloumi slices on a baking tray lined with parchment, brush lightly with oil, and bake at 400°F (200°C) for about 10 minutes, flipping halfway. It will still give you a lovely texture and golden color.

Is this recipe suitable for vegans?

Traditional halloumi and the creamy sauce include dairy, so it’s not vegan. However, you can experiment with vegan cheese alternatives and substitute cream with coconut cream or cashew cream to create a vegan-friendly version.

Can I use dried herbs instead of fresh basil and spinach?

Fresh basil and baby spinach really brighten the dish, but if you don’t have fresh, dried basil can be used sparingly—add it earlier in the cooking process to release flavor. Spinach can be omitted or replaced with frozen, but fresh is optimal for both texture and taste.

What can I serve this dish with for a complete meal?

This Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe pairs beautifully with rice, potatoes, or pasta. Adding a simple green salad or steamed vegetables rounds out the meal perfectly with freshness and crunch.

How spicy is the sauce?

The sauce has a gentle warmth from the red pepper or chili flakes, which you can adjust to taste. If you prefer it milder, reduce or omit the chili. Conversely, add a pinch more if you love a bit of a kick—it balances wonderfully with the creamy sauce.

Final Thoughts

I’m genuinely excited for you to try this Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe. It’s such a satisfying, comforting meal that’s deceptively easy to put together but tastes like something truly special. Whether you’re cooking for yourself, friends, or family, this dish has that wow-factor charm that keeps everyone coming back for more. Enjoy every creamy, cheesy bite!