• 400g tin chopped tomatoes
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes
  • 1 large red pepper, diced
  • 2 tbsp olive oil
  • 4 blocks halloumi
  • 24 green olives
  • 1 tbsp capers
  • 1 lemon, zested
  • a handful flat-leaf parsley, finely chopped
  • regular or keto flatbreads, to serve
  • green salad, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the first 6 ingredients in a baking dish, season well and stir. Cook in the oven for 15 minutes.

  • STEP 2

    Meanwhile, put one halloumi block on a chopping board between the handles of two wooden spoons. Cut down at 1/2 cm intervals along the length of the block. Repeat with the rest of the cheese.

  • STEP 3

    Take the baking dish out of the oven and stir in the olives and capers. Push the halloumi blocks down into the sauce, season the tops and bake for another 45 minutes or until the halloumi is golden and softened. Scatter over the lemon zest and parsley and serve with flatbreads and a green salad.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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