Hassleback Halloumi with Tomato & Bell Pepper Ragu
30 min
Veggie
73352
For 2 Portions
400 g
whole tomato, canned
250 g
halloumi
170 g
roasted pepper
20 g
raisin
15 g
parsley, fresh
7 1/2 g
caper
1/2
zucchini
2 clove(s)
garlic
1 tbsp
olive oil
1/2 tbsp
red wine vinegar
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Slice halloumi in 0.4" intervals without cutting all the way through to the other side. This will leave you with a sliced block of cheese that is still attached at the base.