This Grilled Halloumi Cheese Bake is a brisk and sound, veggie lover supper. Heavenly firm, salty cheddar cuts on a delectable tomato vegetable sauce, ideal for dunking!
On my week after week dinner plan menu consistently starting now and into the foreseeable future: Grilled Halloumi Cheese Bake. Would we be able to please simply pause for a minute to value the crunchy, brilliant, salty, gooey underneath, out and out flavorful pearl that anticipates you?
It's excessively simple to twofold for (at least four), however I will in general save this for a late night cheddar fest/bread dunking/wine drinking supper as George isn't a Halloumi fan (I KNOW – WHAT THE).
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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
- 400 g Tin of chopped tomatoes
- 1 tbsp Tomato puree
- 1 tsp Honey
- Salt and pepper
- 250 g Halloumi cheese
Optional
- Fresh parsley or basil to garnish
Instructions
- Heat the oil in a large, lidded frying pan, add the onion and garlic and soften for 5 minutes.
- Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.
- Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splosh in too. Pop the lid on the pan and let everything cook down for about 10 minutes. (See notes below.)
- Preheat the grill to very hot.
- When the sauce had thickened and softened, cut the halloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.
- Pop under the grill for about 5 minutes until the cheese is crunchy and golden.
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