Baked Halloumi

When you need a satisfying meal in a hurry, look no further than this really simple halloumi dish that's baked to gooey, golden perfection. Serve alongside some Wild Rice Pilaf or a Herbed Farro Salad (see their recipes below).

Ingredients:

Baked Haloumi
1 bunch silver beet (about 330g), roughly chopped
3 vine tomatoes, about 450g, cut into 5mm slices
3 spring onions, sliced
1 garlic clove, very finely chopped
50ml olive oil
230g halloumi cheese, cut into 5mm thick slices
Sea salt and freshly ground black pepper

For the Wild Rice Pilaf
5 tablespoons olive oil
1 onion, finely chopped
100g white basmati rice
100g wild rice
125g pomegranate seeds
50g toasted flaked almonds
1 handful of parsley, finely chopped
Sea salt

For the Herbed Farro
200g farro
50g toasted walnuts, chopped
Juice of ½ lemon
1 handful of parsley, leaves finely chopped
1 handful of tarragon, leaves finely chopped
1 handful of chives, finely chopped
2 tablespoons olive oil
Sea salt and freshly ground black pepper

Directions:

1. Preheat oven to 200°C. On a baking tray, toss silver beet, tomatoes, spring onions and garlic with all but 2 teaspoons of oil. Spread out in an even layer on the tray.

2. Scatter with halloumi and drizzle haloumi with remaining oil. Season well. Bake for 15 minutes or until vegetables are tender and just beginning to release their juices. Remove from oven and preheat grill.

3. Grill tray for 1–2 minutes until cheese is golden. Keep an eye on tray: if silver beet begins to burn, loosely tent area with a small piece of foil. Serve with Wild Rice Pilaf or Herbed Farro.

For the Pilaf
1. Heat oil in a frying pan over medium–high heat. Add onion and cook for 10 minutes, stirring occasionally, until edges are browned and onion is tender.

2. Cook both rices separately according to packets.

3. Mix all ingredients together and season to taste. 

For the Farro
1. Bring pan of salted water to the boil. Add farro and simmer for 30 minutes or until tender but still slightly chewy. Drain well and transfer to mixing bowl.

2. Toss with remaining ingredients and season to taste.

Image and recipe from One Pan Roasts by Molly Shuster, Murdoch Books, RRP $35.00.