Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Smokey tomato & halloumi bake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Smokey tomato & halloumi bake Recipe. The Common Market's Geoff Bragg walks us through smoking your own tomatoes to celebrate Crisis Assistance Ministry's Non-Event Gala. Do you have an overabundance of tomatoes this summer?
You can have Smokey tomato & halloumi bake using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Smokey tomato & halloumi bake
- Make ready of Olive oil.
- You need 4 cloves of garlic crushed.
- Take of Chilli flakes.
- You need 1 tsp of smoked paprika.
- You need 1/2 tsp of dried oregano.
- It’s 1/4 tsp of red wine vinegar.
- Make ready 1/2 tsp of brown sugar.
- It’s 400 g of tinned white beans.
- Make ready 800 g of whole plum tinned tomatoes.
- Prepare 500 g of halloumi cheese.
- It’s 1 of red pepper.
- Prepare 1 of courgette.
- Prepare of Coriander to garnish.
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Smokey tomato & halloumi bake instructions
- Preheat the oven to 200c. In a shallow casserole dish heat some olive oil and gently sauté the garlic until it starts to brown. Once browned add the peppers and courgette..
- Having softened the vegetables add the smoked paprika, oregano tinned tomatoes and red whine vinegar. Bring to the boil and simmer for 5 minutes before adding the drained beans..
- Remove from the heat and place the halloumi on top of the sauce. Bake uncovered for 20 minutes..
- Garnish with chopped coriander and serve on top of a lightly toasted slice of bread. Sprinkle with some chilli flakes to add some extra heat..
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Smokey Forest: lavender smoke, porcini soil, arugula sphere.This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your senses.Freshly smoked pork, chicken, sweet corn, tomatoes.Peanuts, nuts and other food allergens are present at Smokey Bones.We cannot guarantee that our products.
