Hasselback halloumi traybake


Hasselback halloumi traybake

1 HOUR 20 MINUTES | SERVES 6 | EASY | V
chopped tomatoes 400g tin
garlic 2 cloves, crushed
dried oregano 1 tsp
dried chilli flakes 1/2 tsp
red pepper 1 large, diced
olive oil 2 tbsp
halloumi 4 blocks
green olives 24
capers 1 tbsp
lemon 1, zested
flat-leaf parsley a handful, finely chopped
flatbreads to serve
green salad to serve


• 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.
• 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.
• 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.

PER SERVING 546 KCALS | FAT 40.5G
SATURATES 25.6G | CARBS 7.3G | SUGARS 7G
FIBRE 2.6G | PROTEIN 36.7G | SALT 5G

 

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