I love halloumi cheese or as it is known in our house ‘squeaky cheese’. It is the perfect thing to have in the fridge for those days when you want to go meat-free – it is vacuum packed and usually has a ridiculously long shelf life. It also comes in a chilli version which would be lovely in this recipe if you like a bit of spice in your life.
SERVES 4 – Ingredients
- 300g halloumi cheese
- 1 onion
- 1 tablespoon Mutti double concentrated tomato purée
- 400g cherry tomatoes
- 100ml water
- 100ml double cream
- 200g champignon mushrooms sliced
- 1 tablespoon dijon mustard
- 1 teaspoon smoked paprika
- 1 tablespoon butter
- 2 tablespoon fresh thyme leaves
- 1 tablespoon fresh grated lemon zest
- Fresh basil leaves
- Olive oil
- Salt and pepper
Finely chop onion, cook in pan with 1 tablespoon of oil, until golden. Add the mushrooms and cook, without moving, until browned on one side, 3 to 5 minutes. Stir and cook for another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper
Stir in butter, thyme and lemon zest. Cook until the butter absorbs into mushrooms, about 2 minutes.
Add cherry tomatoes, 100ml of water, tomato purée, cream, dijon mustard, smoked paprika and simmer for 3/4 minutes.
Add the halloumi strips and serve with fresh basil.