Side DishesVegetarian

Zucchini, Halloumi and Potatoes Nestled on a Bed of Spicy Tomatoes Dabbed with Pesto (serves 4)

Harissa Paste provides the spice for the tomatoes. Use San Marzano tomatoes if you can and crush them with a potato masher. Finely chopped garlic is sprinkled over the tomatoes. The zucchini, potatoes and Halloumi cheese are arranged in overlapping over the tomato sauce. It is best to lightly fry the zucchini and potato first. Dab pesto all over the surface.

Pre-heat oven to 350 degrees F.

14 oz. San Marzano tomatoes – crushed with a potato masher
1 tbsp. Harissa paste (optional)
2 large cloves of garlic – finely diced
2 – 3 tbsp. olive oil (you may need a little more)
1 large zucchini – thinly sliced
8 medium new potatoes – thinly sliced
6 thin slices Halloumi cheeses – quartered
A generous tbsp. of pesto.

Crushed the tomatoes and stir in the Harissa paste, if using. Place mixture in an ovenproof dish. Scatter over the diced garlic.
Heat 1 tbsp. oil and when sizzling fry the zucchini slices until just turning brown. This may need to be done in several batches and you may need more oil. Place slices on paper towel to get rid of excess oil and place another piece of towel on top – you want nice dry slices.
Repeat this process with the potatoes.
Arrange veg. and Halloumi slices on top of the tomato base. Dab all over with pesto. Cook in oven for 20 minutes. Serve immediately.

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