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.
400g(14oz)can of white beans , I used butter beans, but cannellini beans or chickpeas work well too
800g(28oz)whole plum tinned tomatoes , that is two normal sized cans
400-500g(18oz)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 fragrant
Olive 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.