Baked halloumi
Serves 2
Easy
Prep:
Cook:
Try this veggie hasselback halloumi with pomegranate and tomato butter beans, plus a dukkah topping for texture. It takes just 30 minutes to make
Skip to ingredients
- 400g can chopped tomatoes
- 1 tbsp pomegranate molasses
- 2 tsp honeyplus a drizzle
- 400-500g can or jar butter beansdrained
- 250g block halloumi
- drizzle of olive oil
- small handful of mint
- crusty breador cooked orzo, to serve
For the dukkah
- 2 tsp coriander seeds
- 25g shelled pistachios
- 2 tsp sesame seeds
- 1 tsp ground cumin
Nutrition: Per serving
- kcal718
- fat40g
- saturates22g
- carbs40g
- sugars24g
- fibre12g
- protein43g
- salt4.09g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Mix the tomatoes, molasses, honey and butter beans in a small baking dish. Season and mix well.
step 2
Cut deep slits in the halloumi, about halfway down, in a criss-cross pattern. Drizzle with oil and nestle in the middle of the dish. Bake for 20-25 mins until the sauce is bubbling and the halloumi is crisp and golden.
step 3
Meanwhile, for the dukkah, use a pestle and mortar or spice blender to pound or blitz the coriander seeds for just a few pulses to break open the seeds. Add the pistachios and pound or pulse again until roughly chopped. Tip into a small bowl, stir in the sesame seeds and cumin and season with a little salt.
step 4
When the halloumi is ready, drizzle over a little more honey. Scatter over some of the dukkah and tear over the mint. Serve with crusty bread or cooked orzo.
