Christmas Halloumi
An easy vegetarian option for Christmas dinner! Whole baked halloumi with a cranberry, rosemary and garlic topping. It's simple to prepare, doesn't require much oven space, and slots into your holiday meal beautifully as a meatless protein centerpiece!
Ingredients
- 225 g (8 oz) block of halloumi, halved widthwise
- 1 Tablespoon cranberry sauce
- 2 cloves garlic , thinly sliced
- 2 small sprigs rosemary
- 1 sliver butter
Instructions
- Preheat the oven to 200C / 390F.
- Prepare your halloumi. Slice in half widthways and lay onto a lightly oiled baking tray. Cut a criss-cross pattern through the top, cutting about 1/3rd of the way down, and then brush with a little bit of olive oil.
- Bake for 5-8 minutes, just until the halloumi starts to soften and the cuts open up.
- Add about 3-4 garlic slices per slice, wedging it into the gaps.
- Now spread cranberry sauce over the top, making sure to push some down into the gaps. Add the rosemary sprig on top, then place a little bit of butter directly over the rosemary.
- Bake for a further 10-15 minutes, until the exposed parts of the halloumi are crisp.
- Serve.
Calories: 389kcal, Carbohydrates: 5g, Protein: 25g, Fat: 30g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 1367mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 69IU, Vitamin C: 1mg, Calcium: 1133mg, Iron: 0.1mg