B-Well Smokey Tomato and Halloumi Bake
Fuel up for the festivities with this heartwarming plant-based dish.
Time: 40 minutes
Recipe by: Thando Manyoni
B-well Canola Oil
4 garlic cloves, sliced
2 bird’s eye chili, finely chopped
1 tbsp smoked paprika
1 tsp oregano
1 can Cannellini beans, drained and rinsed
2 cans Whole red baby plum tomatoes in tomato juice
2 tbsp sugar
320g Halloumi cheese, sliced
Handful fresh coriander, roughly chopped
Slices of ciabatta, toasted
Preheat the oven to 200C
In a shallow skillet, heat the canola oil and gently saute the garlic until it starts browning. Add the chilli, smoked paprika, oregano and still fragrant.
Add the tomatoes and sugar. Stir the sauce and simmer for 5 minutes.
Add the bean and stir through.
Remove form the heat and arrange the halloumi on top of the sauce.
Bake, uncovered for 20 minutes until bubbling and the halloumi is golden.
Add the coriander and serve immediately with the ciabatta.
Chefs Tip:You can substitute the cannellini beans for butter beans, white beans or even chickpeas