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Haloumi parmigiana bake recipe
Haloumi parmigiana bake recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and cheesy haloumi bake with crunchy panko topping, ready in just 40 minutes - ideal for busy weeknights!
Ingredients:
  • 40.00 ml pine nuts
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 medium zucchini, thinly sliced lengthways
  • 3 garlic cloves, crushed
  • 400g can cherry tomatoes
  • 1 large fresh basil sprig, plus extra leaves, to serve
  • 1 tsp balsamic vinegar, plus extra, to drizzle (optional)
  • 40g (1/4 cup) plain flour
  • 1 egg, lightly whisked
  • 30g (3/4 cup) panko breadcrumbs
  • 250g haloumi, cut into 8 slices
  • 100g mozzarella, cut into 5 slices
Instructions:
  • Toast the pine nuts in a medium frying pan over medium-high heat, shaking occasionally, until golden, about 3 minutes. Transfer to a bowl.
  • - Heat 2 teaspoons of oil in a frying pan until sizzling. Cook zucchini for 2 minutes per side until golden brown. Set aside on a plate. - Cook garlic in the same pan for about 1 minute until fragrant. - Add tomatoes and basil to the pan. Season well and simmer for 10 minutes until slightly thickened. - Stir in balsamic vinegar before serving.
  • First, arrange three separate bowls for the flour, egg, and breadcrumbs. Then, take one slice of haloumi at a time and coat it in flour, shaking off any excess. Next, dip it in egg and then in breadcrumbs, pressing down firmly to ensure an even coating. Finally, transfer the coated haloumi slice to a plate.
  • In a large frying pan over medium heat, heat the remaining 2 1/2 tablespoons of oil. Cook the haloumi for 1 minute on each side until golden and crisp, then transfer to a plate.
  • Preheat the grill to medium heat. Place haloumi and zucchini in a small baking dish. Strain the basil from the tomato mixture. Pour the tomato mixture over and around the haloumi. Add slices of mozzarella on top of the haloumi. Grill for 3 minutes or until the mozzarella is golden. Sprinkle with pine nuts and extra basil leaves. Optionally drizzle with extra balsamic before serving.

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