Slow cooker tomato and halloumi stew

    Slow cooker tomato and halloumi stew


    7 people made this

    About this recipe: This vegetarian slow cooker tomato and halloumi recipe is great when you want something tasty and simple without too much hassle. Serve by itself or with some crusty bread.

    Serves: 6 

    • 2 courgettes, sliced
    • 1.35kg tomatoes, chopped
    • 1 red onion, chopped
    • 1 bay leaf
    • 3 cloves garlic, minced
    • 1 small red chilli, seeded and minced (optional)
    • 1 aubergine, sliced
    • 600ml vegetable stock
    • 400g halloumi cheese
    • olive oil, to taste

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Preheat the slow cooker to High setting and combine all of the ingredients in the cooker except the halloumi cheese. Cook on High for 3 to 4 hours until all the vegetables are soft and stewed together.
    2. Just prior to serving, slice the halloumi and pop under a hot grill for 3 to 5 minutes until golden brown on both sides. Spoon the tomato and vegetable mixture into hot bowls and lay a couple of slices of halloumi cheese on top. Drizzle with olive oil and serve immediately.
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