This dish is a real flavour-bomb and has everything you need - a rich tomato sauce made with roasted onions, zingy olives and spicy harissa, topped with roasted halloumi and crunchy breadcrumbs. We love to serve it with a very simple side salad as it doesn't need much else going on.
Serves 4
For the top
2 slices of bread
3 black olives
30g grated parmesan
Pinch of salt
For the base
1 onion, peeled and diced
3 garlic cloves, peeled and diced
1x 400g can of butter beans, drained
2 red peppers, deseeded and cut into small chunks
2 teaspoons of paprika
80g black olives, halved or quartered
1x 400g can of chopped tomatoes
1 vegetable stock pot (or stock cube), mixed with 300ml boiling water
2 tablespoons of harissa paste
2 tablespoons of thick balsamic vinegar
50g grated parmesan
2 packs of halloumi, each cut into 3 wedges
Salt and pepper
Olive oil
Preheat the oven to 190C, fan setting.
Place the topping bread, olives, parmesan and a pinch of salt into a powerful blender and blend until you have a breadcrumb-like consistency. Place to one side until needed.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes, or until the onion turns soft.
At this point, add the drained butter beans, red pepper chunks and paprika. Mix well and cook for 5 more minutes before mixing through the olives, chopped tomatoes, vegetable stock, harissa paste, balsamic vinegar and grated parmesan.
Mix everything together and bring to the boil, before reducing the heat and leaving to simmer for 20-25 minutes, or until the liquid has reduced to create a thick, flavoursome stew. You can always add a dash of water if the stew ever becomes too dry.
Once the stew is thick and delicious, place the halloumi chunks (cut into 6 pieces) on top of the base. Scatter the breadcrumbs over the top and drizzle with olive oil.
Bake in the oven for 20 minutes, or until the top turns golden and the halloumi has completely cooked through.
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