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Haloumi & pesto tomato stacks
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Summer tomato and haloumi pesto stack: flavorful and vibrant.
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 (160C fan) and line a baking tray with non-stick baking paper. Slice each tomato into 4 horizontal slices. Cut the haloumi into quarters to make 4 squares, then slice each quarter horizontally into 3 slices.
  • In a non-stick frying pan, heat olive oil over medium-high heat. Cook haloumi in batches for about 30 seconds on each side, or until lightly browned.
  • Layer haloumi slices and tomato slices alternately, spreading each tomato slice with pesto before topping it with haloumi. Repeat layering process with remaining ingredients.
  • Bake for 15 minutes, or until tender and heated through, reshaping if needed.
  • Drizzle rocket with a zesty blend of lemon juice and extra virgin olive oil. Arrange tomatoes on plates alongside the rocket. Finish off with a final drizzle of extra virgin olive oil and season to your liking. Serve and enjoy!

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