Beef Cherry Tomato & Halloumi Bake
Rate this RecipeEquipment
- Ovenproof frying pan or deep saucepan
- Chopping Board
- Sharp Knife
- Measuring Cups and Spoons
- Wooden spoon
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
Cooking Tips for Beginners
- Dice your vegetables very finely so they blend well into the sauce.
- Use a pan that can go from stovetop to oven for convenience.
- Keep a close eye on the grill to avoid burning the cheese.
Serving Suggestions
- Serve as is for a low-carb dinner.
- Add a side of garlic bread or soft polenta.
- Pair with a crisp green salad or steamed green beans.
Freezer-Friendly
The base freezes well. Allow to cool, then freeze without the cheese topping. Reheat and add cheese fresh before grilling.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze sauce only (no cheese) for up to 2 months.
- Reheat: Warm on the stove or in the microwave, then grill with cheese just before serving.
Meal Prep Instructions
- Make the beef sauce ahead of time and store in fridge or freezer.
- Slice halloumi and shred mozzarella in advance.
- On the day, reheat the base, add toppings, and grill just before serving.
Substitutions
- Halloumi: Use crumbled feta or grilled tofu for a different take.
- Beef mince: Swap for turkey, lamb, or lentils.
- Zucchini: Leave out or use capsicum instead.
Helpful Hints
- Halloumi is best served hot—get it on the table right after grilling.
- Add more spinach or hidden veg for a veggie boost.
- Use leftover sauce over pasta or baked potatoes.
- Grill with foil under the pan if you're worried about cleanup.
FAQs
1. Can I use regular tinned tomatoes instead of cherry?Yes, just chop or crush them slightly for texture. 2. Is this dish gluten-free?
Yes, as long as your stock powder and cheeses are certified gluten-free. 3. Can I cook the sauce ahead of time?
Definitely, the sauce actually gets better after resting, making it great for prep. 4. Does the halloumi need to be grilled?
Yes, it’s best served hot and just-melted. If served cold, it can go rubbery.
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