Fennel and tomato bake with halloumi
I love making this fennel and tomato bake with halloumi during the Summer months because It can be served as a main dish (with pasta or rice), as a side dish with grilled meat/fish, or as topping for pizza, bruschetta, toast, frittata and tartlets.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the fennel and onion into thin wedges, the tomatoes in half. Put them in a baking tray, together with the garlic cloves.
- Dice the halloumi into 2cm cubes. Scatter these around the tomatoes.
- Scatter the chilli flakes and oregano all over the dish, then drizzle with the oil and white wine. Season with salt and pepper.
- Bake in the oven for 15 minutes, then turn over the veggies and halloumi. Scatter the olives all over and bake for another 10 minutes or until the cheese is golden and the tomatoes have softened.
- Serve with your chosen fresh herb scattered on top and a squeeze of lemon juice.