BeansHalloumiOven-bakedTomatoes

BRAISED HALLOUMI WITH TOMATOES AND BEANS

Name: BRAISED HALLOUMI WITH TOMATOES AND BEANS
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 350 g cherry tomatoes (a mix of colours looks great) half cut in half and the remainder left whole; 400 g tin of butter beans drained (240g); 5 3 garlic cloves Thinly sliced; 5-6 Rosemary sprigs; 1 lemon zest thinly shaved to get 4 strips, the remainder finely grated; 1 tbsp lemon juice; 90 ml olive oil; 250 g halloumi cut into 6 slices, and soaked in water for 30 mins before use; 1 tsp za’atar; Fine sea salt and black pepper

This is either a simple, speedy supper for two, with rice or bread, or part of a spread to serve more. It works really well with any seasonal green veg. It’s also great for a late breakfast, with a couple of fried eggs sitting on top.

Prep: 10 min
Cook: 35 min
Serves: 2
Level: Easy

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1.
Preheat the oven to 180°C fan.
2.
Put all the tomatoes into a 26cm-round (or similar) shallow ovenproof dish along with the beans, sliced garlic, rosemary sprigs, lemon zest strips, lemon juice and 75ml olive oil. Add ½ tsp of salt and a good grind of pepper. Mix together and nestle the halloumi slices among the beans, making sure the cheese remains exposed. Drizzle the remaining tbsp of oil over the cheese and bake for 30–35 mins, until the tomatoes have collapsed, released their juices and the halloumi is golden.
3.
Mix together the grated lemon zest and za’atar. Once the dish is out of the oven, remove the rosemary sprigs and swirl through the za'tar and lemon zest and serve.