Halloumi with minty tomato sauce on toast

    20 min

    Throw this together in no time for a luscious meat-free lunch or light supper. You can save even more time by using tinned chopped tomatoes if fresh tomatoes are out of season.


    Greater London, England, UK
    1 person made this

    Serves: 2 

    • 2 tablespoons olive oil, divided
    • 6 slices halloumi
    • 1 large ripe tomato, chopped
    • 1/2 teaspoon Aleppo pepper, or 1/4 teaspoon dried chilli flakes
    • 1/4 teaspoon dried oregano
    • salt to taste
    • 2 sprigs fresh mint, leaves chopped
    • 2 thick slices crusty bread, toasted

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a small frying pan, heat half of the olive oil over medium high heat. Add the halloumi and cook till nicely browned on both sides, about 8 minutes. Remove from pan and keep warm.
    2. Add the remaining olive oil to the pan along with the chopped tomato. Add the Aleppo pepper or chilli flakes, the oregano and salt. Simmer till sauce is thickened, then stir in the mint and simmer for a further minute or two.
    3. Place each slice of toast on a plate. Top with the tomato and mint sauce, then with the warm halloumi slices. Enjoy straightaway.


    You could rub a cut clove of garlic over the toast before topping with the sauce, if liked.

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