Hasselback Halloumi with Rich Tomato & Olive Sauce

Hasselback Halloumi is baked until golden and crispy, then served with a rich tomato and olive sauce that adds a tangy, savory depth, making for a deliciously Mediterranean-inspired dish.

Prep: 10 minutes
Cook: 30 minutes

2

You will need

Olive Oil
1 Red Onion peeled and chopped
1 Garlic Clove peeled and crushed
1 tsp caster sugar
1 tbsp Turkish pepper paste (or quarter tsp chilli flakes)
400g Passata
4 tbsp black or green olives, halved
Pinch of Aleppo pepper (or a few chilli flakes)
Pinch of dried Oregano
Slice of Cartwright Butler Honeycomb
10 Cartwright Butler Hickory Smoked Almonds. chopped
Fresh Oregano leaves (option)

Method

Temperature:

Preheat the oven to 200 C/180 fan.

1.

Heat 2 tbsp olive oil in a medium saucepan.

2.

Add the onion and a pinch of salt and cook over a low/medium heat for 10 mins (don’t brown). Add the garlic and cook for 1 minute. Pour in the passata, add the sugar and a grind of black pepper, stir and simmer for 10 mins. Add the olives.

3.

Place the halloumi between the handles of 2 wooden spoons. Cut across the cheese at 0.5 cm intervals. Drizzle with olive oil and sprinkle over the Aleppo pepper and oregano.

4.

Spoon the tomato sauce into the base of a small ovenproof serving dish. Place the halloumi in the centre and bake for 20 mins. Finish off under a very hot grill to caramelise the top.

5.

Place a slice of honeycomb on top of the halloumi and sprinkle over the chopped nuts. Serve straight away with plenty of crusty bread and a fresh green salad.