Ingredients

• Olive oil
• 4 cloves garlic (sliced)
• A few pinches of chili flakes (to taste)
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp red wine vinegar
• 1/2 tsp brown sugar
• 400 g can of white beans (I used butter beans, but cannellini beans or chickpeas work well too)
• 800 g whole plum tinned tomatoes (that is two normal sized cans)
• 400-500 g halloumi cheese* (sliced)
• Parsley or coriander (to garnish (optional))

Directions

• 1. Preheat the oven to 200C / 390F.
• 2. In a shallow casserole dish, heat some olive oil and gently saute your sliced garlic until it's starting to brown. Add the smoked paprika, oregano and chili flakes, and stir for a moment until fragrant
• 3. Add the tomatoes, sugar and red wine vinegar. Stir the sauce and simmer for 5 minutes.
• 4. Drain and rinse the butter beans, then add to the sauce.
• 5. Remove from the heat and arrange the halloumi on top of the sauce.
• 6. Bake, uncovered, for 20 minutes until bubbling. If you want to get the halloumi browned on top, turn on the grill / broiler for the last 5 minutes.
• 7. Add the parsley or coriander, if using, and serve immediately.

Nutrition

Photos