Mediterranean Vegetable, Risoni & Halloumi Bake
Ready in 40 minutes.
Servings 6
Calories 331
Ingredients
- 1 tbsp extra virgin olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 0.5 cup sun-dried tomatoes chopped
- 2 tbsp oregano leaves or dried oregano
- 1 red capsicum diced
- 1 zucchini diced
- 175 g Simply Wholesome Pantry Mediterranean Recipe Base
- 400 g canned diced tomatoes
- 1.25 cups risoni orzo pasta
- 3 cups vegetable stock
- 200 g cherry tomatoes
- 0.333 cup kalamata olives
- 3 cups baby spinach
- 200 g halloumi cheese sliced
- sea salt & cracked black pepper
Instructions
- Preheat your oven grill to hot (200°C).
- In a large ovenproof pot, heat the oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3–4 minutes. Stir in the sun-dried tomatoes and oregano, cooking for 1–2 minutes. Add the red capsicum and zucchini to the pot, stirring to combine. Mix in the Simply Wholesome Pantry Mediterranean Recipe Base and canned tomatoes, stirring well to incorporate. Allow the mixture to simmer for 5 minutes.1 tbsp extra virgin olive oil, 1 brown onion, 2 cloves garlic, 0.5 cup sun-dried tomatoes, 2 tbsp oregano leaves, 1 red capsicum, 1 zucchini, 175 g Simply Wholesome Pantry Mediterranean Recipe Base, 400 g canned diced tomatoes
- Stir in the risoni, stock, cherry tomatoes and olives, making sure the risoni is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for about 10 minutes, stirring occasionally.1.25 cups risoni, 3 cups vegetable stock, 200 g cherry tomatoes, 0.333 cup kalamata olives
- Season to taste and stir through the baby spinach. 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.3 cups baby spinach, 200 g halloumi cheese
- Remove the pot from the oven and cool for a few minutes before serving.