ONE POT BEEF, TOMATO & HALLOUMI

You can make this ahead of time and just add the haloumi when reheating. It’s a hearty and comforting dish.

Great for the whole family!!

Ingredients:

• 1 tbsp extra virgin olive oil

• 500g beef mince

• 1 leek, white part only, sliced

• 3 garlic cloves, finely chopped

• 1 tbsp dried Italian herbs

• 1 zucchini, chopped

• 1.5 cups mushrooms, chopped

• 350g jar roasted vegetables stir-through pasta sauce

• 400g can cherry tomatoes in juice

• 1 cup of water

• 1 cup baby spinach

• 1 cup risoni pasta

• 2 cups stock (veggie, chicken or beef)

• 225g packet halloumi cheese, cut into 1cm-thick slices

• Fresh basil leaves, for garnish

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Heat olive oil in a medium oven-proof saucepan. Add the leek, and garlic and stir for 2 minutes. Add the dried herbs, and stir for 1 minute. Add the beef mince to the pot and break up with a wooden spoon. Cook for 5 minutes. Add the zucchini and mushrooms (and a little more oil if needed), and stir for 3-5 minutes until they are soft and colouring.

3. Add the pasta sauce jar and fill it back up with water, give it a good shake and pour it into the pot.

4. Add the cherry tomatoes, stock and stir for 5 minutes.

5. Add the risoni pasta, and spinach and stir through. Season well.

6. Place the halloumi pieces on top (so they aren’t submerged too much in the liquid) and place in the oven. Cook for 30 minutes (or until the risoni is cooked). Feel free to add a little more water/stock if the risoni is soaking up too much liquid.

7. To brown up the halloumi at the end, either crank the oven right up to 220 degrees for 10 minutes or place the pot under a hot grill for 5-8 minutes. Just watch it doesn’t burn.

8. Remove from the heat, scatter with basil leaves, season and serve.

You can always add some grated Parmesan if you wanted a little extra creaminess.