Hasselback halloumi bake
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Martin Poole
Hasselback halloumi bake
No energy to cook? Toss these five ingredients together, pop them in the oven, and be richly rewarded with a delicious bake for little-to-no effort.
Serves: 2
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 tablespoons of harissa paste
- 3 tablespoons of clear honey with seasoning
- 400g tin of chickpeas
- 200g cherry tomatoes, halved
- 225g block of halloumi*
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7, or an air fryer to 200°C. Combine the harissa paste and clear honey with seasoning. Rinse and drain a tin of chickpeas then add to a baking dish with the cherry tomatoes. Stir in most of the honey-harissa mixture. Unwrap a block of halloumi* and make 7 cuts into the cheese, making sure it still holds together. Add to the baking dish and drizzle on the rest of the honey-harissa, gently encouraging it into the cuts. Bake for 20 minutes (or about 15 minutes in the air fryer). Serve with crusty bread and salad.
*Use vegetarian cheese, if required.
