Delicious Mediterranean Tomato and Halloumi Bake Recipe

Mediterranean Tomato and Halloumi Bake Recipe

As a food enthusiast, I’m excited to share this delectable Mediterranean Tomato and Halloumi Bake featuring a luscious, savory sauce blanketing the salty cheese. This dish offers a swift and nutritious dinner option that’s destined to become your top choice for a comforting one-pot meal when you’re short on time.

Inspired by Sarah Ross of TamingTwins.com – you can find this recipe along with many more on their recipe website.

Packed full of goodness that includes nourishing vegetables and tasty spices, this dish is super as a main dish for two people served with crusty bread and salad, or as a side dish for a family of four, served with oven baked or pan-fried fish or chicken. And if you do have some left over, which I very much doubt, it reheats well too.

And … as a bonus for those who grow their own food, this Mediterranean Tomato and Halloumi Bake is absolutely perfect if it’s harvest time in your garden and you have an abundance of courgettes, aubergines and tomatoes because they all star in it!

But what happens if aubergines and courgettes aren’t to your taste? Well according to Sarah Ross of TamingTwins.com ‘Mushrooms, peppers, peas or broccoli are tasty alternatives’.

Further Reading: Delicious 1 Pot Oven Cooked Irish Beef Stew Recipe

A Delicious Mediterranean Tomato and Halloumi Bake Recipe

Mediterranean Tomato and Halloumi Bake

Ingredients

1 tsp 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 tsp Ground Cumin
1 tsp Smoked Paprika
400g Tin of Chopped Tomatoes
1 tbsp Tomato Puree – as good as quality you can get
1 tsp Honey
Salt and Pepper
250g Halloumi Cheese
Fresh Parsley or Basil to garnish (optional)

Mediterranean Tomato and Halloumi Bake

Method

Begin by heating the oil in a spacious lidded frying pan. Add the onions and garlic, allowing them to gently sauté for 5 minutes until they turn tender.
Introduce the courgettes, aubergine, cumin, and smoked paprika to the pan. Continue to cook for an additional 5 minutes until the vegetables have softened.
Combine the tinned tomatoes, tomato puree, honey, salt, and pepper. To ensure no flavor is wasted, fill the empty tomato can halfway with water and pour it into the mixture.
Cover the pan with its lid and let everything simmer for 10 – 30 minutes. Ten minutes is the minimum, 30 minutes is the optimal amount of time as it allows for all the flavours to mingle and enriches the dish.
Preheat your grill to a high temperature.
Once the sauce has achieved a desirable thickness and tenderness, slice the halloumi cheese into thin pieces. Arrange these slices on top of the vegetable sauce and generously brush or spray them with oil.
Place the pan under the grill and cook for about 5 minutes until the cheese becomes delightfully crispy and golden.