Beef Cherry Tomato & Halloumi Bake
Beef Cherry Tomato & Halloumi Bake
Ingredients
- 1 tablespoon extra virgin olive oil
- 500 g beef mince
- 1 leek white part only, sliced
- 3 garlic cloves crushed or finely chopped
- 1 carrot very finely diced
- 2 celery sticks very finely diced
- 1 zucchini very finely diced (optional)
- 1 teaspoon dried oregano
- 1 tablespoon butter
- 400 g cherry tomatoes tinned in juice
- 1 teaspoon beef stock powder, mixed with 1/2 cup water
- 1 tablespoon balsamic vinegar
- 2 cups baby spinach
- Sea salt flakes
- Cracked black pepper
- 225 g haloumi cheese cut into 1cm-thick slices
- 1 cup mozzarella cheese grated
- basil leaves Fresh, to serve
Instructions
- Heat oil in a large, oven proof frying pan or saucepan over high heat. Add the beef mince. Cook, breaking up the mince with a wooden spoon, for 5 minutes or until browned. Add leek, garlic and oregano and stir through for 3 minutes. Then add carrot, celery and zucchini. Cook, stirring occasionally, for 3-4 minutes. Add the oregano and butter and combine until butter has melted.
- Add pasta sauce, tinned tomatoes and stock/water. Bring to the boil and then turn the heat down to a gentle simmer, cook for 15-20 minutes until reduced and flavoursome.
- 10 minutes before the sauce has finished simmering, turn the grill onto high.
- Once the sauce has finished, season well with sea salt & black pepper. Stir through the spinach and add the balsamic vinegar. Place the pieces of haloumi on top of the mince and sprinkle with mozzarella cheese. Place under the grill for 4-6 minutes (depending on the strength of your grill). Sprinkle over fresh basil leaves and serve immediately.
Notes
Tip: Haloumi is a wonderful cheese, I’m obsessed with it. But it tastes the best when its served hot. Once it starts to cool, it can become rubbery and lose elasticity. So try to get the dish on the table while the haloumi is still warm/hot.
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