This Turkish halloumi bake recipe was recommend to me by fellow cooking fan Claire, and it is a great one to know about. It uses just one dish, is gluten-free, packed with goodness and lasts for 2 meals (based on four people). You chuck some chopped vegetables, oil and fennel seeds in to a dish and roast, then add uncooked lentils and stock, cook a little more, top with sliced halloumi cheese and finish off under the grill. I have never cooked lentils outside a saucepan so it is great to know you can use them in this way! The whole dish is hearty, full of flavour and particularly lovely with the crispy, salty halloumi on top.
Allow 15 minutes effort and one hour of cooking and eat within two days. The bake is plenty on it’s own or nice with bread. Recipe is based on one from http://www.goodtoknow.co.uk.
Turkish halloumi bake (serves 6-8 people)
2 peppers, any colour, deseeded and cut into large pieces
1 aubergine, sliced, cut into chunks
2 sweet potatoes, peeled and cut into small chunks
1 large courgette, thickly sliced
2 tsp fennel seeds
Salt and pepper
150g red split lentils
1 tbsp tomato puree
¾ litre hot vegetable stock
250g pack halloumi cheese, cut into enough slices to cover the dish
Handful of fresh parsley leaves, for garnish
Set the oven to 200 degrees/gas mark 6. Put the prepared veg and fennel seeds in a large roasting tin or baking dish. Drizzle with oil, season well and then mix them together by hand. Roast for 25-30 mins, stirring a few times, until cooked through. Sprinkle the lentils over, then pour in the hot stock mixed with the tomato puree. Mix well. Roast for another 20 mins, until the lentils are cooked through.
Set the grill to high. Lay the halloumi slices on top of the veg, then grill for a few mins, until golden. Sprinkle with parsley and serve.