Name: Hasselback halloumi traybake
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 400g tin chopped tomatoes; 2 cloves garlic, crushed; 1 tsp dried oregano; ½ tsp dried chilli flakes; 1 large red pepper, diced; 2 tbsp olive oil; 4 blocks halloumi; 24 green olives; 1 tbsp capers; 1 lemon, zested; a handful flat-leaf parsley, finely chopped; regular or keto flatbreads, to serve; green salad, to serve

Hasselback halloumi in a tomato sauce, served in a round baking tin

400g tin chopped tomatoes
2 cloves garlic
crushed
1 tsp dried oregano
½ tsp dried chilli flakes
1 large red pepper
diced
2 tbsp olive oil
4 blocks halloumi
24 green olives
1 tbsp capers
1 lemon
zested
a handful flat-leaf parsley
finely chopped
regular or keto flatbreads
to serve
green salad
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the first 6 ingredients in a baking dish, season well and stir. Cook in the oven for 15 minutes.
step 2
Meanwhile, put one halloumi block on a chopping board between the handles of two wooden spoons. Cut down at ¹/2 cm intervals along the length of the block. Repeat with the rest of the cheese.
step 3
Take the baking dish out of the oven and stir in the olives and capers. Push the halloumi blocks down into the sauce, season the tops and bake for another 45 minutes or until the halloumi is golden and softened. Scatter over the lemon zest and parsley and serve with flatbreads and a green salad.