Smoky Tomato & Halloumi Bake
Halloumi and white beans baked in a rich, smoky, Spanish inspired tomato sauce! This is a simple but stunning one pot vegetarian meal that is on the table in just 30 minutes. With lots of different serving suggestions, you will never tire of making this amazing halloumi bake for dinner.
Ingredients
- Olive oil
- 4 cloves garlic, sliced
- A few pinches of chili flakes, to taste
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp red wine vinegar
- ½ tsp brown sugar
- 400 g (14 oz) can of white beans , I used butter beans, but cannellini beans or chickpeas work well too
- 800 g (28 oz) whole plum tinned tomatoes , that is two normal sized cans
- 400-500 g (18 oz) halloumi cheese*, sliced
- Parsley or coriander, to garnish (optional)
Instructions
- Preheat the oven to 200C / 390F.
- In a shallow casserole dish, heat some olive oil and gently saute your sliced garlic until it's starting to brown. Add the smoked paprika, oregano and chili flakes, and stir for a moment until fragrantOlive oil, 4 cloves garlic, 1 tsp smoked paprika, 1/2 tsp dried oregano, A few pinches of chili flakes
- Add the tomatoes, sugar and red wine vinegar. Stir the sauce and simmer for 5 minutes.1/2 tsp brown sugar, 800 g whole plum tinned tomatoes, 1/4 tsp red wine vinegar
- Drain and rinse the butter beans, then add to the sauce.400 g can of white beans
- Remove from the heat and arrange the halloumi on top of the sauce.400-500 g halloumi cheese*
- Bake, uncovered, for 20 minutes until bubbling. If you want to get the halloumi browned on top, turn on the grill / broiler for the last 5 minutes.
- Add the parsley or coriander, if using, and serve immediately.Parsley or coriander
Serving: 1g, Calories: 577kcal, Carbohydrates: 35g, Protein: 38g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 12g, Cholesterol: 99mg, Sodium: 847mg, Fiber: 8g, Sugar: 7g
