Description
Marry Me Halloumi is a creamy, flavorful dish featuring pan-grilled halloumi cheese served in a rich, smoky tomato sauce infused with sundried tomatoes, smoked paprika, Italian herbs, and fresh greens. This Mediterranean-inspired recipe comes together in about 30 minutes and offers a delightful combination of textures and bold flavors, perfect for a comforting vegetarian meal.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons Olive oil (using the oil from the sundried tomato jar for extra flavor)
- 1 medium Red onion (finely diced)
- 3 cloves Garlic (freshly crushed)
- 1 teaspoon Red pepper or chili flakes (adjust to taste for heat)
- 1 teaspoon Smoked paprika
- 1 teaspoon Italian herbs/seasoning
- 100 grams Sundried tomatoes (chopped)
- 2 tablespoons Tomato paste
- 250 ml Vegetable broth
- 150 ml Heavy cream
- 50 grams Parmesan-style cheese (grated)
- 10 grams Fresh basil (chopped)
- 100 grams Baby spinach
- 1 whole Lemon (wedges, freshly squeezed)
Halloumi
- 200 grams Halloumi cheese (sliced)
- 2 tablespoons Olive oil (for grilling)
Instructions
- Prepare the sauce base: In a large deep saucepan over low-medium heat, heat 2 tablespoons of olive oil until shimmering to create a luscious base for your sauce.
- Sauté the aromatics: Add the finely diced red onion to the pan and cook until soft and fragrant, about 3-4 minutes. Stir in the crushed garlic, red pepper flakes, Italian seasoning, smoked paprika, and chopped sundried tomatoes. Cook for 2-3 minutes until the mixture is aromatic and flavors develop.
- Add tomato paste: Stir in the tomato paste and sauté for an additional 2 minutes, adding a splash more oil if the mixture sticks to the pan, to enhance richness and deepen the sauce’s flavor.
- Simmer with broth: Pour in the vegetable broth and bring the sauce to a gentle simmer. Partially cover the pan and let it reduce slightly while you prepare the halloumi.
- Grill the halloumi: Heat a grill pan over medium heat and brush with 2 tablespoons olive oil. Fry the halloumi slices for about 3 minutes on each side until golden and slightly charred.
- Incorporate greens: Once the halloumi is nearly done, add the baby spinach and chopped fresh basil to the simmering sauce. Stir to wilt the spinach gently.
- Finish the sauce: Lower the heat and stir in the heavy cream and grated Parmesan-style cheese. Let the sauce simmer gently for 2-3 minutes until creamy and well combined.
- Combine and serve: Carefully add the grilled halloumi slices into the creamy tomato sauce. Serve immediately with fresh lemon wedges to squeeze on top for a bright finish.
Notes
- Using olive oil from the sundried tomato jar adds an extra layer of flavor to the sauce and grilling oil.
- Adjust red pepper flakes according to your preferred spice level.
- Be careful not to overcook the halloumi to keep it soft yet crispy on the outside.
- Serve hot immediately for the best texture and flavor.
- This dish pairs wonderfully with crusty bread or a light salad.
