Smokey Halloumi Pasta Bake Food

SMOKEY HALLOUMI PASTA BAKE

Smokey Halloumi Pasta Bake image

This Halloumi Pasta Bake is utterly incredible. It's filling, full of a perfect blend of firm and gooey textures, and it's busting with tomatoey tang.

Provided by Emily Leary

Time 30m

Number Of Ingredients 10

Ingredients

300 g dried pasta
2 tbsp olive oil (plus a little to grease)
2 cloves garlic (minced)
1 medium onion (finely chopped)
2 tsp smoked paprika
250 g halloumi cheese (vegetarian if required, cubed)
1 large courgette (zucchini) (cubed)
160 g grated/shredded mature cheese (vegetarian if required)
800 g canned chopped tomatoes
1 pinch of salt and pepper

Steps:

Preheat the oven to 200C (180C fan, 390F).
Put the pasta on to cook in plenty of boiling, salted water. Cook for 5 minutes then drain. It will seem under-cooked but don't worry, it will finish cooking in the oven.
Warm the olive oil over a medium heat.
Add the onion, garlic and 1 tsp of smoked paprika and fry for 1 minute.
Turn the heat up high and add the courgettes and halloumi.
Fry for a further 3-5 minutes until starting to colour.
Add the tomatoes and a good pinch of pepper. Continue to heat on high until bubbling.
Add the pasta, stir through, then turn off the heat.
Grease a medium roasting tray and tip the pasta mixture into it. Level off.
Top with the grated cheese.
Sprinkle the final 1 tsp of smoked paprika all over the top of the bake.
Bake in the oven for 10 minutes until the cheese just starts to bubble.
Serve and enjoy!

Nutrition Facts : Calories 504.39 kcal, Carbohydrate 46.76 g, Protein 24.12 g, Fat 24.9 g, SaturatedFat 13.57 g, Cholesterol 28 mg, Sodium 869.79 mg, Fiber 3.8 g, Sugar 6.53 g, ServingSize 1 serving

ESCAROLE SALAD WITH SMOKY HALLOUMI CROUTONS

Escarole Salad With Smoky Halloumi Croutons image

If you believe the only thing better than cheese is fried cheese, then you may just love halloumi. Because of its high melting point, halloumi browns before it melts, making it perfect for frying, grilling or any kind of searing. Here, it's pan-fried with smoked paprika, then added to an escarole salad with a garlicky, lemony dressing. Slivered red onion adds pungency, while fresh parsley leaves brighten everything. If you can get the pomegranate seeds, do use them; they add a juicy sweetness that's perfect with the richness of the cheese. Serve it by itself as a first or salad course, or with roasted vegetables, fish or chicken to round it out.

Provided by Melissa Clark

Categories weekday, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 small garlic clove, grated or pressed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
5 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces halloumi cheese, diced into 1-inch cubes and patted dry
3/4 teaspoon sweet smoked paprika (pimentón)
6 cups escarole, torn into bite-size pieces
1 cup parsley leaves and tender stems
1/2 shallot, or 1/4 small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)

Steps:

Make the dressing: In a small bowl, whisk together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to dissolve, then whisk in olive oil. Taste and add more salt if needed. Set aside.
Prepare the salad: Heat 1 tablespoon oil in a medium skillet over medium-high until it thins out, about 20 seconds. Add cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if the pan dries out. Flip cheese and sprinkle with paprika. Let cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate.
Put escarole, parsley and shallot in a large salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil, lemon juice and salt, to taste. Serve immediately, strewn with pomegranate seeds, if you like.

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