Halloumi over Slow Roasted Tomatoes
with Buckwheat and Pesto
Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.
Cals 697 · Prot 39 · Carbs 61 · Fat 38
Vegetarian
Low Carb
35 min
Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.
Cals 697 · Prot 39 · Carbs 61 · Fat 38
Vegetarian
Low Carb
Ingredients
Roasted tomatoes
Cherry tomatoes
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Honey
15 Grams
Pesto
Parmesan
4*
30 Grams
Garlic cloves
1 Piece
Fresh basil
30 Grams
Almond flakes
1*2*
30 Grams
Olive oil
4 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Serve
Buckwheat
100 Grams
Halloumi
4*
200 Grams
Lemon
1 Piece
Vegetable oil
2 Tbsp
Capers
40 Grams
Rocket
20 Grams
Allergens
*4 Milk, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2906 / 697 |
| Fats (g) | 38.1 |
| of which saturated (g) | 26.5 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 12.7 |
| Fibers (g) | 11.7 |
| Proteins (g) | 38.8 |
| Salt (g) | 5.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast tomatoes
Preheat the oven to 180°C/ 160°C fan. Place the cherry tomatoes onto a lined baking tray. Drizzle with olive oil and a pinch of salt. Toss well and roast for 30 min or until the skins are blistered and the tomatoes are soft. After 30 min, drizzle the tomatoes with the honey and roast for 5 min further.
2 Boil buckwheat
Meanwhile, bring a small pot of salted water to the boil. Rinse the buckwheat. Once the water is boiling, add the buckwheat and cook for 15 min or until tender. Drain and transfer back to the pot to cool slightly.
3 Prep
Meanwhile, slice the halloumi into 1cm thick slices. Juice half of the lemon into a small bowl and slice the remaining lemon into wedges. Grate the Parmesan. Peel the garlic. Pick the basil leaves and discard the stems.
4 Blitz pesto
Place the almond flakes, garlic, the Parmesan, basil leaves, 1 Tbsp lemon juice, olive oil, salt and pepper in a food processor. Blitz until smooth. Add a splash of cold water if the pesto looks too thick.
Tip! Don't add the raw garlic to the pesto if you find the taste too punchy or use half instead.
5 Fry capers
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the capers and fry for 3 min or until crispy. Drain the capers on a piece of kitchen paper. Wipe and reserve the pan.
6 Serve
Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry for 2-3 min each side until golden brown. Toss the buckwheat and rocket in half of the pesto. Divide the buckwheat among plates, top with tomatoes, halloumi, a dollop of the pesto and a sprinkle of the crispy capers. Garnish with the lemon wedges.
Tip! Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.
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