Marry Me Halloumi
Pan-fried halloumi cheese simmers in a creamy sundried tomato and spinach sauce.
Ingredients
- 2 tablespoons olive oil 30 ml
- 8 ounces halloumi cheese sliced into 6 pieces, 225 g
- 1/2 medium red onion finely diced
- 3 cloves garlic minced
- 1/3 cup chopped sundried tomatoes 60 g
- 2 tablespoons tomato paste 30 g
- 2 teaspoons Italian seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 2/3 cup vegetable broth 160 ml
- 2/3 cup heavy cream 160 ml
- 1 cup fresh baby spinach 30 g
- 1/4 cup chopped fresh basil 10 g
- 3/4 cup grated parmesan cheese 65 g
- 1 lemon cut into wedges
Instructions
- Heat a grill pan or large skillet over medium heat. Brush the pan with a small amount of oil.
- Cook the halloumi slices for about 3 minutes on each side until they are browned and crispy on the edges. Remove from the pan and set aside.
- In a large saucepan, heat the remaining olive oil over medium-low heat. Add the diced red onion and cook for 4 to 5 minutes until soft.
- Stir in the minced garlic, chopped sundried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute.
- Add the tomato paste and stir well to coat the onion mixture. Cook for 2 minutes to darken the paste.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Stir in the baby spinach and fresh basil. Cook for 1 to 2 minutes until the greens wilt.
- Lower the heat and stir in the heavy cream and grated parmesan cheese. Stir constantly until the cheese melts into a smooth sauce.
- Return the cooked halloumi to the sauce to warm through. Serve right away with lemon wedges on the side.
Notes
You can use the oil from the sundried tomato jar in place of regular olive oil for extra flavor.
Halloumi cools and hardens quickly. Cook the cheese and the sauce at the same time in two separate pans so it stays warm.
Adjust the red pepper flakes to suit your heat preference.