Description
A comforting autumn dish featuring halloumi in a creamy tomato-butter sauce, perfect for enjoying with freshly baked flatbread.
Ingredients
- 400 g Halloumi, in 1 cm thick slices
- 2 tbsp olive oil or neutral vegetable oil
- 1 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika (smoked or sweet)
- 400 g canned diced tomatoes or 4 ripe tomatoes, puréed
- 150 ml cream or plant-based alternative
- 1 tsp sugar or maple syrup
- Salt and freshly ground pepper to taste
- Fresh coriander or parsley for garnish
- Optional: Juice of half a lemon
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the halloumi and pat dry with kitchen paper.
- Heat a pan over medium heat and add the olive oil.
- Fry the halloumi slices for 1-2 minutes on each side until golden brown. Remove and set aside.
- Melt the butter in the same pan, add the onion and sauté until translucent (5-7 minutes).
- Add garlic and ginger, sauté briefly until fragrant.
- Add spices (garam masala, cumin, paprika) and toast for 30-60 seconds.
- Stir in the diced tomatoes, bring to a simmer and let reduce gently for 10 minutes.
- Stir in the cream, add sugar, and season with salt and pepper. Let simmer until the sauce is thickened.
- Grease an oven-proof dish lightly.
- Layer half of the sauce in the dish, place halloumi slices on top, and spread the remaining sauce over.
- Optionally, add a few knobs of butter or a splash of cream on top.
- Bake in the preheated oven for 10-12 minutes until the edges are bubbling and the top is browned.
- Drizzle with lemon juice and sprinkle with freshly chopped herbs.
Notes
For best results, let the sauce reduce well to achieve a velvety texture. It’s essential to fry the halloumi until golden for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian