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Smoky halloumi bake


Serves: 2
timePrep time: 15 mins
timeTotal time:
Smoky halloumi bake
Recipe photograph by Stuart West
This veg-heavy one-pot gets its smoky heat from chipotle paste and is topped with golden grilled halloumi

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
593Kcal
Fat
21gr
Saturates
7gr
Carbs
65gr
Sugars
24gr
Fibre
12gr
Protein
29gr
Salt
2.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1½ tbsp olive oil
  • 1 red onion, cut into slim wedges
  • 1 red pepper, diced
  • 3 baby aubergines (or ½ regular aubergine), cut into small chunks
  • 2 tsp chipotle paste
  • 1 x 215g tin chickpeas, rinsed and drained
  • 1 x 400g tin chopped tomatoes
  • 1 tsp clear honey
  • ½ x 225g pack lighter halloumi, thinly sliced
  • coriander, to serve
  • 2 wholemeal pittas*

Step by step

  1. Preheat the grill to high. Heat the oil in a frying pan and fry the red onion, pepper and aubergine for 10 minutes, stirring occasionally, until softened and lightly browned.
  2. Stir through the chipotle paste and fry for a further minute, stirring. Tip in the chickpeas, tinned tomatoes and honey. Fill the empty tomato tin one-third full with water and stir this into the pan. Bring to the boil and bubble for 5 minutes until thickened. Season to taste and transfer to an ovenproof dish.
  3. Top with the halloumi slices and place under the grill for 5-7 minutes or until the halloumi is golden brown. Warm the pitta according to pack instructions. Scatter the halloumi bake with coriander and serve with the pitta.

    *Serve with gluten-free pitta, if required
     

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