Rich, delicious tinned or jolted tomatoes are a delight to view too. What's more, in this recipe, we are changing them into a lovely smoky sauce to house some smooth white beans and our preferred salty, noisy cheddar halloumi.
Heated halloumi remains increasingly damp, which works truly well in certain recipes. I constantly used to broil or flame broil it to get it overly fresh, however now I am altogether getting a charge out of setting it up along these lines now and again.
In this recipe we're going to dark colored it on the top so that there is still some recognizable fresh, however underneath that we have our flavorfully delicious pieces of halloumi sitting in a rich, smoky sauce and, well, I challenge you not to fall head over heels for it.
High caliber tinned plum tomatoes are useful in making this sauce as scrumptious as anyone might imagine. The seasoning is Spanish motivated, with heaps of garlic and smoked paprika. You can give it a zesty kick, or not, with the expansion of bean stew pieces. The warmth level is yours to choose. You'll prepare it, and after that cook/flame broil it toward the conclusion to get the halloumi sautéed.
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This is a straightforward yet shocking one pot veggie lover dinner that is on the table in only 30 minutes. With bunches of various serving proposals, you will never feel sick of making this astounding halloumi heat for supper.
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
- 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 and oregano and stir for a moment until fragrant, then add the tomatoes, sugar and red wine vinegar.
- Stir the sauce and simmer for 5 minutes.
- Drain and rinse the butter beans, then add to the sauce.
- Remove from the heat and arrange the halloumi on top of the sauce.
- 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.
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