One-Pot Haloumi Bake
with Toasty Garlic Bread
This dish is just about as tasty and comforting as you can get. From warmed baked haloumi to your very own homemade garlic bread (so much better than the shops, trust us), you’re guaranteed to be warmed from your head right down to your toes.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
zucchini
1 unit
brown onion
1 bunch
oregano
3 clove
garlic
1 packet
haloumi
(Contains Milk;)
1 sachet
Lemon Oregano Spice Blend
1 tin
diced tomatoes
1 unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 unit
carrot
Not included in your delivery
20 g
butter
(Contains Milk;)
olive oil
Nutritional Values
Utensils
Cooking Steps
Take the butter out of the fridge and bring to room temperature. Preheat the oven to 220°C/200°C fan-forced. Dice the zucchini. Dice the brown onion. Dice or grate the carrot. Peel and finely grate the garlic. Pick the oregano leaves. Slice the haloumi into 3 cm long strips that are 2-3 mm thick pieces.
Heat a drizzle of olive oil in a small frying pan over a medium-high heat. Add the zucchini, onion and carrot and cook for 5 minutes, or until softened.
Add 1/3 of the garlic, the oregano and the Mediterranean Spice Blend to the same pan and cook for 1 minute, or until fragrant.
Pour the diced tomatoes into the pan, stir through the vegetables and season with a pinch of pepper. Remove the pan from the heat and transfer the sauce to a small baking dish. TIP: If your frying pan is oven-proof, keep the sauce in the pan! Add the haloumi pieces on top of the sauce and place the dish in the oven to bake for 15 minutes, or until the mixture is bubbling around the sides.
While the haloumi is baking, add the remaining garlic and the butter to a small bowl and mash together with a fork. Cut slices into the bake-at-home ciabatta, 2 cm apart, ensuring you cut almost to the base but not the whole way through. Using a knife, spread the garlic butter onto each slice, then wrap the bread in foil and place in the oven for 10 minutes, or until the garlic butter has melted and the bread is warmed through.
Divide the one-pan haloumi bake between bowls and season with a pinch of pepper. Serve the garlic bread on the side.