Halloumi over Slow Roasted Tomatoes

with Buckwheat and Pesto
Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.
Cals 796 · Prot 35 · Carbs 53 · Fat 47
Vegetarian
Low-Carb
Try Hello Chef Now
40 min
photo
Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.
Cals 796 · Prot 35 · Carbs 53 · Fat 47
Vegetarian
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Tomatoes
Cherry tomatoes
250 Grams
Olive oil
1 Tbsp
Honey
15 Grams
Pesto
Parmesan
45 Grams
Garlic cloves
1 Piece
Fresh basil
30 Grams
Almond flakes
30 Grams
Olive oil
4 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Other
Buckwheat
100 Grams
Salt
0.5 Tsp
Halloumi
200 Grams
Lemon
1 Piece
Rocket
20 Grams
Vegetable oil
2 Tbsp
Capers
40 Grams

Tips for fussy eaters

Serve with pasta or flat bread instead of buckwheat.

Pro tip

Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Roast tomatoes

Preheat the oven to 180°C/ 160°C fan. Place the whole cherry tomatoes on a large baking tray. Drizzle with olive oil. Give the tray a good shake until the tomatoes are coated. Roast for 30 min. After 30 min, drizzle the tomatoes with the honey and roast for 5 min further.
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2 Boil buckwheat

Meanwhile, rinse the buckwheat. Bring a large pot of salted water to the boil. Once boiling, add the buckwheat and cook for 15 min or until tender. Drain once tender and transfer to a bowl to cool slightly. 
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3 Prep

Meanwhile, slice the halloumi. Juice half of the lemon and slice the remaining lemon into wedges. Wash the rocket. Grate the Parmesan. Peel the garlic. Wash and roughly chop the basil, including the stems. 
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4 Blitz pesto

Place the almond flakes, the Parmesan, basil, olive oil, salt and pepper in a food processor. Mince the garlic directly into the drum (go easy if you don't like the taste of raw garlic). Blitz until smooth. Add a splash of cold water if the pesto looks too thick. 
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5 Crisp capers

Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the capers and fry for 3 min or until crispy. Drain the capers on a piece of kitchen paper and reserve the pan.
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6 Fry halloumi

Return the pan to a medium heat. Add the halloumi and fry for 2-3 min on every side until golden brown. Toss the buckwheat and rocket in 1/1.5/2 Tbsp of lemon juice and half of the pesto. Divide the buckwheat among plates, top with tomatoeshalloumi, a dollop of pesto and a sprinkling of crispy capers. Garnish with the lemon wedges.

Tips for fussy eaters

Serve with pasta or flat bread instead of buckwheat.

Pro tip

Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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