I am really looking forward to this – a base of tomato, garlic, onion, bell peppers, courgettes cooked down and topped with Halloumi Cheese, olive oil and herbs.
In a large oven proof dish I heat some olive oil and gently fry a peeled and sliced medium onion and a fat clove of garlic with a pinch of sea salt and ground black pepper. I also added a chopped leek as I had one left over from yesterday.
I add 2 diced courgettes and a couple of diced bell pepper, stir though and cook till starting to soften. Then add a teaspoon each of cumin, turmeric, smoked paprika and chilli flakes (I only put half a teaspoon of chilli in, as we are wimps 🤣)
I then add a tin of chopped tomatoes and a good squeeze of tomato purée and a teaspoon of sugar, just to offset the acid of the tomatoes. Stir together and simmer for 15-20 minutes till thickened and glossy.
Turn the grill into full, and then sliced 200g of Halloumi cheese and lay onto the tomato base – drizzle with olive oil, season with black pepper and sprinkle with chopped fresh herbs, I have gone for coriander, but Basil would work well.
Pop under the hot grill till,the cheese is golden and bubbling.
Prior to this I have made a ciabatta loaf to dip into this salty, spiced veggie mix – the loaf is made in the Thermomix- 300ml warm water with a pack of dried yeast, cook at heat 37, speed 1 for 2 minutes, add 500g bread flour, a good pinch of sea salt, a good glug of olive oil
mix on dough setting for 3 minutes, then turn out and leave to rise for an hour or so.
Put the oven onto 200 to preheat and once risen, shape into whatever shape pleases you, I am making 2 rectangles then onto an baking sheet and leave to rise again for at least 30 minutes.
Put a cup of cold water into an oven tray at the bottom of the oven and pop the dough in for 40 minutes till golden and crisp.
Serve together a delicious thick tomato base with salty gorgeous cheese
with light crisp bread to mop it all up – bliss……