Baked Halloumi with Tomato and Butterbeans
Ever tried Hasselback halloumi?
We think it’s one of the finest ways to serve this wonderful cheese – simply slice it on the surface and then bake it in a herby tomato sauce. The halloumi will crisp up and absorb lots of flavour when cooked this way.
Try this fun and attractive dish next time you want a protein-packed comfort meal.
Serves 2 | Time: 1 hour | Difficulty: Easy
Ingredients
- 1 block of YAMAS! halloumi
- 400g tin chopped tomatoes
- 1 tin of butterbeans, drained
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- ½ tsp dried chilli flakes
- 1 large red pepper, diced
- 2 tbsp olive oil
- Large handful of green olives
- 1 tbsp capers
- 1 lemon, zested
- Handful of parsley, finely chopped
- Side salad to serve
Method
- Heat the oven to 180°C.
- Add the tomatoes, garlic, oregano, chilli flakes, red pepper and olive oil into a baking dish, season well and stir. Cook in the oven for 15 minutes.
- Take the block of halloumi and slice across it at 1/2cm intervals without going all the way through, to create a Hasselback effect.
- Take the baking dish out of the oven, stir in the butterbeans, olives and capers and then nestle the halloumi into the sauce.
- Return to the oven for another 45 minutes until the halloumi is golden, then top with the lemon zest and parsley.
- Serve this baked halloumi dish with a fresh, green side salad.
A delicious and attractive way to serve your halloumi!
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