This was a fridge raid recipe, which in my experience, can often turn out better than pre-planned meals!
I would usually use Chorizo in this type of roasted pasta sauce, but very unusually for us, there was none in the house. As an alternative, I tossed the peppers and onions in sweet smoked paprika, with the aim of giving it that chorizo type flavour.
Dried oregano is always a winner in my book, and it worked really well when mixed with the paprika, olive oil and seasoning.
Of course, haloumi roasted until it gets crispy edges is only going to make it better! And finally a handful of cherry tomatoes, which not only stop the dish from being dry but also add another depth of flavour.
Serves 4
2 tbs of extra virgin olive oil
2 medium red onions
2 red peppers
1 yellow pepper
Sweet smoked paprika
Oregano
Seasoning
200g cherry tomatoes
1 pack of Haloumi
Handful of fresh basil leaves
Fresh parmesan
- Pre-heat the oven to 200°C.
- Cut the onions into 1 cm wedges and the peppers into medium sized diced pieces.
- Tip the onions and peppers into a large, deep-side roasting tin and toss with 1½ tablespoons of olive oil.
- Sprinkle over a generous dusting of paprika and oregano. Season then mix to combine.
- Place in the heated oven for 20 minutes.
- Whilst the vegetables are roasting, cut the haloumi into 2cm cubes.
- After 20 minutes, take the roasting tin out of the oven and add the haloumi and cherry tomatoes. Stir to combine and drizzle with the remaining olive oil (if needed).
- Return to the oven and Increase the temperature to 210°C.
- Cook for 15-20 minutes, giving the tray a good shake half way through.
- The haloumi should have some nice crispy edges when you take the roasting tin out of the oven.
- Tear a handful of basil leaves into the roasting tin and give it a good stir.
- Serve with pasta and top with grated parmesan
