Description
Marry Me Halloumi is a decadent vegetarian twist on the classic ‘marry me chicken,’ featuring grilled or fried halloumi cheese served with a luscious creamy sundried tomato sauce. This easy-to-make dish pairs wonderfully with rice or potatoes and is bursting with vibrant Mediterranean flavors.
Ingredients
Halloumi and Cooking Oil
- 8 oz (225 g) halloumi cheese, sliced widthways into 6 pieces
- Olive oil (or, ideally, the oil from the sundried tomato jar), for cooking
Vegetables and Aromatics
- ½ red onion, finely diced
- 3 cloves garlic, crushed
- ¼ tsp red pepper or chili flakes, or to taste
- ¼ tsp smoked paprika
- 2 tsp Italian herbs / seasoning
- ⅓ cup (140 g) sundried tomatoes, chopped (see notes)
Sauce Ingredients
- 2 tbsp tomato paste
- ⅔ cup (160 ml) vegetable broth
- ⅔ cup (160 ml) heavy (double) cream
- ¾ cup (80 g) parmesan style cheese, grated
- 1 handful baby spinach
- 1 small bunch basil, chopped
To Serve
- Lemon wedges, for serving
Instructions
- Prepare the base: In a large, deep saucepan over low to medium heat, warm a couple of tablespoons of olive oil or the oil from the sundried tomato jar, which is rich in flavor. Add the finely diced red onion and sauté until soft and translucent.
- Add aromatics and spices: Stir in the crushed garlic, red pepper or chili flakes, smoked paprika, Italian herbs, and chopped sundried tomatoes. Cook for a few more minutes until the mixture becomes fragrant, intensifying the flavors.
- Develop the sauce: Add the tomato paste to the pan and sauté for 2 more minutes to enhance its sweetness and depth. Add a splash more oil if the mixture sticks to the pan.
- Simmer broth: Pour in the vegetable broth and simmer the sauce partially covered on low heat while you prepare the halloumi.
- Cook the halloumi: Heat a grill pan or non-stick skillet over medium heat and brush lightly with oil. Fry the halloumi slices for about 3 minutes on each side until golden brown grill marks appear and the cheese is heated through.
- Wilt greens: As you finish cooking the halloumi (ideally after flipping it), add the baby spinach and chopped basil to the sauce and stir until wilted and incorporated.
- Finish the sauce: Stir in the heavy cream and grated parmesan cheese. Simmer gently over low heat until the cheese has melted and the sauce is creamy and thickened.
- Combine and serve: Place the cooked halloumi slices into the sauce, coating them well, and serve immediately with fresh lemon wedges for squeezing over the dish.
Notes
- Using the oil from the sundried tomato jar adds extra flavor to the dish compared to plain olive oil.
- Sundried tomatoes packed in oil are preferred for a richer taste, but dry sundried tomatoes rehydrated in warm water can also be used.
- Serve with rice or roasted potatoes to make a complete meal.
- The smoked paprika and chili flakes can be adjusted to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
