adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Haloumi & pesto tomato stacks
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Summer stack: Haloumi pesto with ripe tomatoes.
Ingredients:
  • 4 truss tomatoes
  • 180g pkt haloumi
  • 9.20 gm Brand pure olive oil
  • 99.00 gm pesto
  • 40g rocket
  • 10.60 gm lemon juice
  • 9.20 gm extra virgin olive oil, plus extra to drizzle
Instructions:
  • Preheat your oven to 180C or 160C fan. Line a baking tray with non-stick baking paper. Slice each tomato into 4 rounds. Cut the haloumi into quarters to make 4 squares, then slice each quarter into 3 pieces horizontally.
  • In a non-stick frying pan, heat olive oil and sear haloumi in batches over medium-high heat for approximately 30 seconds per side, or until golden brown.
  • Layer slices of haloumi and tomato, alternating with pesto between each layer. Finish with the last tomato slice on top. Repeat the layering process with the remaining ingredients.
  • Bake for 15 minutes, or until the vegetables are soft and heated through. If they tip over while cooking, simply reshape them gently.
  • Drizzle rocket with a mix of lemon juice and extra virgin olive oil. Arrange tomatoes on plates and serve with rocket. Drizzle with more extra virgin olive oil and season to taste.

Similar Recipes