Mediterranean Tomato and Halloumi Bake
This Mediterranean Tomato and Halloumi Bake is a quick, healthy, vegetarian dinner featuring crispy cheese slices atop a rich tomato sauce.
Equipment
- large lidded frying pan
- grill
Ingredients
Vegetables
- 1 teaspoon Olive oil Plus extra for brushing
- 1 large onion Peeled and chopped into chunks
- 3 cloves garlic Peeled and crushed
- 2 medium courgettes (zucchini) Chopped into chunks
- 1 large aubergine (egg plant) Chopped into chunks
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 400 g tin of chopped tomatoes See notes
- 1 tablespoon Tomato puree See notes
- 1 teaspoon Honey
- Salt
- Pepper
Cheese
- 250 g Halloumi cheese
Optional Garnish
- Fresh parsley or basil to garnish
Instructions
Cooking Instructions
- Heat the oil in a large lidded frying pan. Add the onion and garlic and soften for 5 minutes.
- Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.
- Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splosh in too. Pop the lid on the pan and let everything cook down for about 10 minutes.
- Preheat the grill to very hot.
- When the sauce had thickened and softened, cut the halloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.
- Pop under the grill for about 5 minutes until the cheese is crunchy and golden.
Notes
Ten minutes is the minimum time to cook down the vegetable stew part of this recipe. Grilled halloumi can be made crispy or kept softer based on preference. Leftovers reheats well.
Nutrition
Serving: 1servingCalories: 625kcalCarbohydrates: 48gProtein: 36gFat: 35gSaturated Fat: 21gSodium: 1792mgPotassium: 1825mgFiber: 14gSugar: 29gVitamin A: 1410IUVitamin C: 66.3mgCalcium: 1405mgIron: 5mg
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