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Halloumi Con Tomate With Seedy Drizzle

 

 

Serves 4

1 red onion

4 garlic cloves

1 jar of roasted peppers

5g dried oregano

600g tomatoes

1 block halloumi

20g pumpkin seeds

3 tbsp toasted sesame seeds

1. Trim, peel & finely dice the onion. Peel the garlic and thinly slice, drain the peppers and finely chop or pulse in a food processor until minced. Half the tomatoes. Use the coarse side of a box grater or magimix grater, grate the flesh of the tomatoes into a bowl, discarding the skin. Chop the halloumi into 2cm cubes.

2. Add a drizzle of olive oil into a frying pan on a medium heat. Once hot, add the halloumi and cook until golden on all sides, 4-5 mins. Transfer into a bowl, leaving  the fat in the pan.

3. Place the empty pan back on a medium heat. Add the onions and sweat until translucent, 3-4 mins. Stir through the garlic, dried oregano, peppers and grated tomatoes, season with salt & pepper and cook for 15-20 minutes until the water has evaporated. 

4. In another small saucepan add 60ml of olive oil and pumpkin seeds. Place on a medium heat. and cook until the seeds have toasted and split open, 2-3 mins. Take it off the heat and stir through the dried oregano and sesame seeds.

5. Serve the halloumi on top of the tomato sauce. Drizzle over the seedy oregano oil and serve up.

Source: Mob Kitchen

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