Mediterranean Vegetable, Risoni & Halloumi Bake
Mediterranean Vegetable, Risoni & Halloumi Bake
Ready in 40 minutes
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 brown onion finely chopped
- 2 cloves garlic minced or finely chopped
- 1/2 cup sun-dried tomatoes chopped
- 2 tablespoons oregano fresh, or dried oregano
- 1 red capsicum diced
- 1 green zucchini diced
- 175 g Simply Wholesome Pantry Mediterranean Recipe Base
- 400 g canned diced tomatoes
- 1.25 cups risoni
- 3 cups vegetable stock
- 200 g cherry tomatoes
- 1/3 cup kalamata olives
- 3 cups spinach
- 200 g halloumi cheese sliced (to be placed on top at the end and grilled)
- sea salt flakes
- cracked black pepper
Instructions
- Preheat your grill to hot (200 degrees)
- In a large oven-safe pot, heat the oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in the chopped sun-dried tomatoes and oregano, cooking for an additional 1-2 minutes. Add the red capsicum and zucchini to the pot, stirring to combine. Mix in the Simply Wholesome Pantry Mediterranean sauce and tinned tomatoes, stirring well to incorporate all ingredients. Allow the mixture to simmer for 5 minutes.
- Stir in the risoni. Pour in the stock, cherry tomatoes and olives. Then make sure the risoni is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 10 minutes, stirring occasionally.
- Add the baby spinach to the pot, season the dish. Arrange the sliced halloumi on top. Transfer the pot to the preheated grill and bake for 10-15 minutes, or until the halloumi is golden and slightly crispy on top.
- Once baked, remove the pot from the oven and let it cool for a few minutes before serving.
Nutrition
Calories: 331kcalCarbohydrates: 42gProtein: 15gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1104mgPotassium: 833mgFiber: 6gSugar: 11gVitamin A: 2723IUVitamin C: 49mgCalcium: 429mgIron: 4mg
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