We’re bringing hasselback back, with your favourite squeaky cheese
Hasselback halloumi traybake 1 HOUR 20 MINUTES | SERVES 6 | EASY | V
chopped tomatoes 400g tin garlic 2 cloves, crushed dried oregano 1 tsp dried chilli flakes 1/2 tsp red pepper 1 large, diced olive oil 2 tbsp halloumi 4 blocks green olives 24 capers 1 tbsp lemon 1, zested flat-leaf parsley a handful, finely chopped flatbreads to serve green salad to serve
• Heat the oven to 200C/fan 180C/gas 6. Put the first 6 ingredients in a baking dish, season well and stir. Cook in the oven for 15 minutes.
• Meanwhile, put one halloumi block on a chopping board between the handles of two wooden spoons. Cut down at 1/2 cm intervals along the length of the block. Repeat with the rest of the cheese.
• Take the baking dish out of the oven and stir in the olives and capers. Push the halloumi blocks down into the sauce, season the tops and bake for another 45 minutes or until the halloumi is golden and softened. Scatter over the lemon zest and parsley and serve with flatbreads and a green salad.
PER SERVING 546 KCALS | FAT 40.5G
SATURATES 25.6G | CARBS 7.3G | SUGARS 7G
FIBRE 2.6G | PROTEIN 36.7G | SALT 5G
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