Mediterranean Tomato and Halloumi Bake
A delicious Mediterranean Tomato and Halloumi Bake featuring fresh vegetables, hearty spices, and cheesy halloumi.
Equipment
- Large frying pan
- grill
Ingredients
- 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 and pepper
- 250 g Halloumi cheese
Optional
- Fresh parsley or basil to garnish
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.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 700IUVitamin C: 30mgCalcium: 400mgIron: 3mg
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