Fennel and tomato bake with halloumi
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.
Categories
- Meal Type: - Bake - Dinner - Everyday - Lunch - Main - Pasta - Quick & Easy - Salad - Side - Supper
- Cuisines: - Greek
- Occasions: - Anniversaries - Barbecue - Dinner Party - Valentine's Day
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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