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.
20 people made this
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
Method Prep:20min › Cook:4hr › Ready in:4hr20min
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.
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.