Name: Fennel and tomato bake with halloumi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 fennel bulb; 1 red onion; 4 medium tomatoes; 4 cloves of garlic, peeled; 1 block halloumi (about 200g); 1 tsp dried oregano or fresh thyme; 1 tsp dried chilli flakes (optional); ½ glass white wine ( or more); 2 Tbsp Olive oil; 1 handful of black or kalamata olives, pitted; Top serve: Fresh mint, parsley or basil leaves,; Lemon juice

Fennel and tomato bake with halloumi

10 Jun 2020

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

1 fennel bulb
1 red onion
4 medium tomatoes
4 cloves of garlic, peeled
1 block halloumi (about 200g)
1 tsp dried oregano or fresh thyme
1 tsp dried chilli flakes (optional)
½ glass white wine ( or more)
2 Tbsp Olive oil
1 handful of black or kalamata olives, pitted
Top serve: Fresh mint, parsley or basil leaves,
Lemon juice

Instructions

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.

https://cooktogether.com/recipe-items/fennel-and-tomato-bake-with-halloumi/

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