There’s nothing I like more on a Sunday than pottering around the kitchen creating a hearty meal for the family. It’s a perfect cosy end to a winter weekend: the fire is roaring, The Man is watching football with the boys and the girls are settled, so I’m making a warming halloumi and tomato bake.
Ingredients (serves 6):
- 1 x onion, finely chopped
- 1 x garlic clove, crushed
- 3 x courgettes, finely diced
- 1 x red pepper, diced
- 2 x 400g tins chopped tomatoes
- 2 x 400g tins chickpeas, drained
- 500g Halloumi, sliced approx 5mm thick
- 1 x tsp paprika
- Half tsp cumin
- Half tsp turmeric
- Small handful basil, chopped
Sweat the onion and garlic in olive oil until it begins to soften. Add the diced courgette and pepper and cook over a medium heat for 5 minutes.
Stir in the spices then pour in the chopped tomatoes and chickpeas. Bring to the boil, cover and simmer for 15 minutes.
Transfer to an ovenproof dish and cover with the sliced halloumi. Place under a moderate preheated grill for 5 minutes or until the halloumi browns.
Scatter with chopped basil leaves and serve with couscous. (The boys also had oven baked cod with theirs.)
Today we discovered Mathilde no longer likes chickpeas. She loves hummus but today she doesn’t like chickpeas. However, she picked out and ate all the red pepper, she loved the halloumi and asked for more, and she ate the couscous. In a defeated kind of way, I feel like I’m making some progress.