Slow cooker tomato and halloumi stew

Slow cooker tomato and halloumi stew


5 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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