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Hasselback halloumi traybake

Hasselback halloumi traybake

Published: May 6, 2020 at 4:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Hasselbacking the halloumi opens up more surface area for maximum crispness. Serve with flatbreads and a green salad

  • Vegetarian
Nutrition:
NutrientUnit
kcal546
fat40.5g
saturates25.6g
carbs7.3g
sugars7g
fibre2.6g
protein36.7g
salt5g
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Try this halloumi bake then check out more halloumi recipes here.

Ingredients

  • 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

Method

  • 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.

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