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Ottolenghi’s braised halloumi with tomatoes and beans
This is either a simple speedy supper for two, with rice or bread, or part of a spread to serve more. It’s also great as it is for a late breakfast.
Rezept
Kochzeit ca. 1 Stunden
Zutaten:
- 350g cherrytomatoes (a mix ofcolours looks great),half cut in half and theremainder left whole
- 400g x tin of blackeyedbeans (or butterbeans), drained
- 5 garlic cloves, 4 thinlysliced, 1 crushed
- 5–6 thyme sprigs,plus 1 tsp finelychopped leaves
- 1 lemon, zest thinlyshaved to get 4 strips,the remainder finelygrated, 1 tbsp juice
- 90ml olive oil
- 250g halloumi, cut into6 slices
- 1 tsp za’atar
- fine sea salt andblack pepper
Arbeitsschritte:
- Preheat the oven to 180°C fan-forced (200°C conventional).
- Put all the tomatoes into a 26cm round (or similar) shallow ovenproof dish along with the beans, sliced garlic, thyme sprigs, lemon zest strips, lemon juice and 75ml olive oil. Add ½ teaspoon of salt and a good grind of pepper. Mix together and nestle the halloumi slices among the beans, making sure the cheese remains exposed. Drizzle the remaining tablespoon of oil over the cheese and bake for 30–35 minutes, until the tomatoes have collapsed, released their juices and the halloumi is golden.
- Mix together the crushed garlic, thyme leaves, grated lemon zest and za’atar. Once the dish is out of the oven, swirl this through and serve.
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