- Freezable
- Vegetarian
- Gluten-free
- High-protein
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 2 garlic cloves, finely diced or minced
- 1 red pepper, diced
- 150g cherry tomatoes, halved
- 1 x 400g tin chopped tomatoes
- 250ml veg stock
- 1 courgette, grated
- 1 tsp ground paprika
- 2 tsp dried oregano
- 500g halloumi cheese
- 1 small handful fresh parsley, roughly chopped
- 4 small slices wholegrain sourdough
- 2 large handfuls rocket
Method
Step 1
Preheat the oven to 180°C/ 160°C fan/ gas mark 4.
Step 2
Heat the oil in an oven-safe frying pan, over medium heat.
Step 3
Fry the onion, garlic, pepper, and cherry tomatoes until very soft, roughly 10mins.
Step 4
Add the chopped tomatoes and stock.
Step 5
Stir through the courgette, paprika, and oregano. Season with salt and pepper.
Step 6
Continue cooking for 5mins.
Step 7
Meanwhile, slice the blocks of halloumi in half widthways. Then slice each block at 1cm intervals, not cutting all the way through.
Step 8
Place the halloumi blocks in the sauce and transfer the whole pan to the oven.
Step 9
Cook for 20-25mins, until the cheese is golden.
Step 10
Sprinkle with parsley and serve with rocket drizzled with olive oil, and toasted bread.
