Friday, 20 January 2017

RECIPE: Warming Halloumi and Vegetable Bake

What did the cheese say when it looked in the mirror? HALLOUMI! Sorry for the cheesy joke...I couldn't help myself. Halloumi has fast become my favourite cheese (probably thanks to Nandos!), but up until recently I haven't been very adventurous with cooking it at home. Aside from grilled tomatoes and halloumi I don't really cook 'main meals' with it. That's how this meal came about - it's a 'clear the fridge out' kind of meal, as well as being a nice centre piece for a dinner party. You can swap and change the vegetables in the base in accordance to what you need to use up - don't you love meals like that? Onto the recipe...

What you'll need:
(Serves 4-6)
2 Onions, diced
1 Aubergine, diced
2 Courgettes, diced
2 Sweet potatoes, peeled and diced
2 Large field mushrooms, sliced
5 Quorn or meat sausages, thickly sliced
1 Can of chopped tomatoes
1 Block of halloumi, thickly sliced
1 tbsp. Tomato puree
1 tbsp. Olive oil
2 tsp Ground coriander
2 tsp Ground cumin
1 tsp Tumeric
4 tsp Smoked paprika
1 tsp Mild chilli powder
Black pepper
Fresh basil, to garnish

What to do:
1) Preheat the oven to 190'C. Pour the olive oil into a saucepan over a medium heat. Add the onions and sausages and cook for 10 minutes. (I used Quorn sausages, adjust cooking time for meat sausages).
2) Stir in the courgettes, aubergines and mushrooms. Cook for 15 minutes.
3) While the vegetables are cooked add the sweet potato to a microwaveable bowl, add a splash of water, cover with cling film and microwave for 6 minutes. It should be soft, but not too squishy.
4) Add the ground coriander, chilli powder, cumin, turmeric, smoked paprika and black pepper to the vegetable mixture. You can adjust these spices to your taste.
5) Stir in the tomato puree and cook for 2 minutes. Add in the chopped tomatoes, sweet potato and a splash of boiling water. Stir well and leave to simmer for 5 minutes.
6) Decant into an ovenproof dish, arrange the slices of halloumi on top and place in the oven for 20 minutes. I cook it on a middle shelf for 15 minutes and then move it to the top for the last 5 minutes to brown off the halloumi. Remove from the oven and top with fresh basil leaves.
7) Serve it with crusty bread for dipping or just on it's on - a warming hearty meal for those cool autumn nights.


What's your favourite meal for winter?

Feel free to leave a comment :)

Helen x
Twin Mummy and Daddy
You Baby Me Mummy

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2 comments

  1. This looks yummy Thanks for linking to the #THAT FRIDAY LINKY come back next week please

    ReplyDelete
  2. This looks so tasty and I love your dish too, haha! Thanks for linking up to #ThatFridayLinky

    ReplyDelete

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