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Tomato & Halloumi Bake

An easy one-pot dish which pairs rich halloumi with flavoursome tomato
Difficulty Level: Easy
Serves: 4


Olive oil
4 cloves of garlic, diced
1 400g can of cannellini beans, drained
1 red capsicum, chopped finely
1 punnet of cherry tomatoes, halved
2 400g cans of diced tomatoes
500g of halloumi
1 teaspoon of paprika
½ teaspoon of dried oregano
1 teaspoon of red wine vinegar
½ teaspoon of brown sugar
Shredded parsley or coriander, to serve (optional)
Warm pita bread, to serve (optional)


  1. Pre-heat the oven to 200 C
  2. Fry the garlic in a large saucepan on medium heat until browned
  3. Stir in the paprika and oregano, and then mix in the diced tomatoes, cherry tomatoes, capsicum, vinegar and brown sugar. Simmer for 5mins
  4. Mix in the cannellini beans and then transfer the mixture to a shallow casserole dish
  5. Arrange the halloumi on top of the mixture, overlapping as little as possible
  6. Bake for 20mins, or until the mixture is lightly bubbling and the halloumi is slightly browned
  7. Serve hot, topped with fresh herbs and a side of pita bread