#HAS­SEL­BACK­HAL­LOUMI

We’re bring­ing has­sel­back back, with your favourite squeaky cheese

Olive Magazine - - CON­TENTS - Recipe JA­NINE RAT­CLIFFE Pho­to­graph MIKE ENGLISH

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

April 2020

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