Ingredients
Halloumi and Cooking
- 8 oz (225 g) halloumi cheese, sliced widthways into 6 pieces
- Olive oil (or, ideally, the oil from the sundried tomato jar), for cooking
Sauce
- ½ red onion, finely diced
- 3 cloves garlic, crushed
- ¼ tsp red pepper or chili flakes, or to taste
- ¼ tsp smoked paprika
- 2 tsp Italian herbs / seasoning
- ⅓ cup (140 g) sundried tomatoes, chopped
- 2 tbsp tomato paste
- ⅔ cup (160 ml) vegetable broth
- ⅔ cup (160 ml) heavy (double) cream
- ¾ cup (80 g) parmesan style cheese, grated
- 1 small bunch basil, chopped
- 1 handful baby spinach
- Lemon wedges, for serving
Instructions
- Prepare the sauce base: In a large, deep saucepan with a lid, heat a couple of tablespoons of olive oil or sundried tomato oil over low-medium heat. Sauté the finely diced red onion until soft. Add the crushed garlic, red pepper or chili flakes, Italian seasoning, smoked paprika, and chopped sundried tomatoes. Continue to sauté for a few more minutes until fragrant.
- Add tomato paste: Stir in the tomato paste and cook for another couple of minutes, allowing it to develop its sweetness and flavor. Add a little extra oil if the mixture begins to stick to the pan.
- Simmer with broth: Pour in the vegetable broth and simmer the sauce partially covered to meld the flavors while you cook the halloumi.
- Cook the halloumi: Heat a grill pan or skillet over medium heat and brush it lightly with oil. Place the halloumi slices in the pan and cook for about 3 minutes on each side until golden-brown grill lines appear and the cheese is heated through.
- Finish the sauce: Once halloumi is nearly done (around the time you flip the slices), return to the sauce. Add baby spinach and chopped basil, stirring through until wilted.
- Add cream and cheese: Pour in the heavy cream and add the grated parmesan style cheese. Keep simmering gently until the cheese melts and the sauce becomes creamy and smooth.
- Combine and serve: Add the cooked halloumi slices into the sauce, spoon over the cheese and tomato sauce to coat evenly, and serve immediately with lemon wedges for squeezing over the dish.
Notes
- Using the oil from the sundried tomato jar adds extra flavor to the sauce and for frying the halloumi.
- Sundried tomatoes packed in oil work best for this recipe; if using dry sundried tomatoes, soak them in warm water before chopping.
- This dish pairs well with rice, roasted potatoes, or crusty bread to soak up the creamy sauce.
- The use of heavy cream makes the sauce rich; for a lighter version, you can substitute with half-and-half or a plant-based cream alternative.
- If you can’t find halloumi, you can substitute with another firm, grillable cheese, though flavor and texture will differ.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
