Ottolenghi braises halloumi among tomatoes and beans – and that is as simple as it is brilliant
Crispy grilled or fried halloumi is divine, but have you ever braised this popular cheese? In this halloumi recipe by Ottolenghi, it goes into the oven alongside juicy tomatoes, creamy beans, and, of course, plenty of flavorings. Because hey: we are talking about Ottolenghi here.
Surprising halloumi recipe
We love halloumi! This cheese is delicious grilled, but you can also fry it (like in this simple halloumi traybake or these irresistible halloumi wraps), make a delicious salad with it, build a wickedly tasty BLT sandwich, and even vegetarian nuggets are among the options.
In this halloumi recipe, Yotam Ottolenghi once again gives us a surprising take on the already versatile grilling cheese: his braised halloumi with tomatoes and beans transforms in the oven into a quick, simple meal for which you can still muster the energy to cook, even after a very long day.
It is, of course, no coincidence that this fits perfectly with the philosophy of Ottolenghi's latest cookbook, *Even Simpel*. Yotam knows that we are busier than ever, but that we do not want to compromise on truly good food and that we want to enjoy it. His solution lies in dishes that are simple, for example because they can be prepared in 30 minutes, can be made entirely in one pan, or can be prepared in advance. Take a look at his tarte tatin recipe, for instance.
How and when Yotam Ottolenghi eats this dish
Yotam: “This is a quick meal for two, with rice or bread, or part of a multi-dish platter. It pairs very well with the green beans with miso and grapefruit (see page 182 in Even Simpel) or seasonal leafy greens. And with a couple of eggs on top, it also makes a delicious late breakfast.”
Here is how to make this easy halloumi recipe from Ottolenghi.
- Heat the oven to 180 °C.
- Place the cherry tomatoes, black-eyed peas, garlic slices, thyme sprigs, lemon zest strips, lemon juice, and 75 ml of olive oil in a 26 cm diameter round (or oval) baking dish. Add ½ teaspoon of salt and a generous twist of pepper. Mix everything together, place the halloumi slices between the beans, ensuring the cheese is not covered anywhere. Drizzle the remaining tablespoon of olive oil over the cheese and bake for 30-35 minutes, or until the tomatoes have softened, released their juices, and the halloumi is golden brown.
- Mix the pressed garlic, thyme leaves, lemon zest, and za'atar. Gently stir this mixture through the dish once it has come out of the oven and serve.
Even Simpel by Yotam Ottolenghi (Fontaine Uitgevers) is now available for 34.99 euros.
Our most popular articles of this week:
- Award-winning steak at Lidl: for 9.99 euros, you can take home 'the best meat in the world'.
- 8 flavor enhancers that take up almost no fridge space but deliver an incredible amount of flavor
