Halloumi Bake

halloumi bake

This one-pot wonder takes a little effort, but the cumin-spiced tomato sauce topped with creamy golden potatoes is worth the wait. Why not give this easy halloumi recipe a try this week?

Prep time: 10 minutes

Cook time: 90 minutes

Servings: 4 people


Heat the oil in a large pan over a medium heat.

Add the onion and cook for 4-5 minutes, stirring occasionally, until brown.

Add the garlic and mix well.

Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper.

Mix well.

Add 200ml of just-boiled water and mix. Bring to the boil, cover, reduce the heat to low, and cook for 1 hour, or until the aubergine cubes are soft and tender, and the sauce is thick.

Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Add half the basil to the aubergines and mix well.

Arrange the halloumi slices over the top of the aubergines and cook for 15-20 minutes, until the cheese is golden. Top with the remaining basil and serve immediately.


2 tbsp olive oil
2 red onions, finely chopped
2 cloves garlic, roughly chopped
3 aubergines, half peeled and chopped into 1in cubes
2 tins chopped tomatoes
3 tbsp sundried tomato pesto
1 1/2 tsp dry oregano
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp chilli powder
400g halloumi, sliced into 1/2cm pieces
1 handful of torn basil leaves