Smoky Tomato & Halloumi Bake

Halloumi and white beans baked in a rich, smoky, Spanish stimulated tomato sauce! that is a easy however stunning one pot vegetarian meal this is on the desk in just 30 minutes. With lots of various serving guidelines, you will in no way tire of making this extraordinary halloumi bake for dinner.

We had a quite proper run of fresh tomato recipes here on HVK this summer, didn’t we? but as we head into winter, we’re back to the tinned tomatoes.

Smoky Tomato & Halloumi Bake

This does not ought to be a sad aspect! because wealthy, juicy tinned or jarred tomatoes are a joy to behold as properly.

And in this recipe, we are reworking them right into a stunning smoky sauce to house some creamy white beans and our favorite salty, squeaky cheese halloumi.

Smoky Tomato & Halloumi Bake

INGREDIENTS:

  • Olive oil
  • 4 cloves garlic, sliced
  • A few pinches of chili flakes, to taste
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp red wine vinegar
  • 1/2 tsp brown sugar
  • 400g (14oz) tin of white beans (I used butter beans, but cannellini beans or chickpeas work well too)
  • 800g (28oz) of whole plum tinned tomatoes (that's two normal sized tins)
  • 500g (8.8oz) of halloumi cheese, sliced lengthways and then widthways into slabs
  • Parsley or coriander, to garnish (optional)

INSTRUCTIONS:

  1. Preheat the oven to 200C / 390F. In a shallow casserole dish, warmth a few olive oil and lightly saute your sliced garlic till it is beginning to brown.
  2. Add the smoked paprika and oregano and stir for a second until aromatic, then upload the tomatoes, sugar and crimson wine vinegar.
  3. Stir the sauce and simmer for five minutes.
  4. Drain and rinse the butter beans, then upload to the sauce.
  5. Take away from the heat and arrange the halloumi on pinnacle of the sauce.
  6. Bake, exposed, for 20 mins till effervescent. in case you want to get the halloumi browned on pinnacle, switch on the grill / broiler for the last five minutes.

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