Halloumi over Slow Roasted Tomatoes

with Buckwheat and Pesto

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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 in the oven 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 cheese. 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. Crush 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 tomatoes, cheese, 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.

Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 773 · Prot 34 · Carbs 47 · Fat 47

Gluten-Free

Ingredients

Number of people

Tomatoes

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Honey 20 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

Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 773 · Prot 34 · Carbs 47 · Fat 47

Gluten-Free

Instructions

photo

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 in the oven for 30 min. After 30 min, drizzle the tomatoes with the honey and roast for 5 min further.

photo

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. 

photo

3 Prep

Meanwhile, slice the halloumi cheese. 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. 

photo

4 Blitz pesto

Place the almond flakes, the Parmesan, basil, olive oil, salt and pepper in a food processor. Crush 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. 

photo

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.

photo

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 tomatoes, cheese, 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.

Ingredients

Number of people

Tomatoes

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Honey 20 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
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