Up your halloumi game with this delicious dish from Ottolenghi SIMPLE TOO by Yotam Ottolenghi and Verena Lochmuller. It’s sure to become a firm favourite
IMAGE: JONATHAN LOVEKIN
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 the green beans with miso and grapefruit (p. 182 of Ottolenghi SIMPLE TOO), or any seasonal green veg. It’s also great as it is for a late breakfast, with a couple of fried eggs sitting on top.
Braised Halloumi with Tomatoes and Beans
Servings: 2
Ingredients
- 350 g cherry tomatoes (a mix of colours looks great), half cut in half and the remainder left whole
- 400 g tin of black-eyed beans (or butterbeans), drained (240g)
- 5 garlic cloves, 4 thinly sliced, 1 crushed
- 5-6 thyme sprigs, plus 1 tsp finely chopped leaves
- 1 lemon, zest thinly shaved to get 4 strips, the remainder finely grated, 1 tbsp juice
- 90 ml olive oil
- 250 g halloumi, cut into 6 slices
- 1 tsp za'atar
- fine sea salt and black pepper
Instructions
- Preheat the oven to 180°C fan.
- Put all the tomatoes into a 26cm round (or similar) shallow ovenproof dish along with the beans, sliced garlic, thyme sprigs, lemon zest strips, lemon juice and 75ml olive oil. Add 1⁄2 teaspoon 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 tablespoon of oil over the cheese and bake for 30–35 minutes, until the tomatoes have collapsed, released their juices and the halloumi is golden.
- Mix together the crushed garlic, thyme leaves, grated lemon zest and za’atar. Once the dish is out of the oven, swirl this through and serve.
Extracted from Ottolenghi SIMPLE TOO by Yotam Ottolenghi and Verena Lochmuller, Ebury Press, RRP £30. Photography by Jonathan Lovekin
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