Preheat the oven to 180°C conventional (160°C fan-forced).
Heat the olive oil in an ovenproof saucepan over medium heat. Add the leek and garlic and stir for 2 minutes. Add the dried herbs and stir for 1 minute. Add the mince and break it 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 Minuten until they are soft and colouring.
1 tablespoon extra virgin olive oil, 1 leek, 3 cloves garlic , 1 tablespoon italian herbs, 500 g beef mince, 1 zucchini, 1 1/2 cups mushrooms
Tip in the pasta sauce. Fill the jar up with water, give it a good shake and pour it into the pot. Add the cherry tomatoes and stock and cook for 5 Minuten. Stir through the risoni and spinach and season well.
350 g stir-through pasta sauce, 400 g canned crushed cherry tomatoes, 2 cups chicken stock, 1 cup risoni , 1 cup baby spinach
Place the halloumi pieces on top (so they aren’t submerged too much in the liquid) and place in the oven. Cook for 30 Minuten (or until the risoni is cooked). Feel free to add a little more water or stock if the risoni is soaking up too much liquid.
225 g halloumi cheese
To brown up the halloumi at the end, either crank the oven up to 220°C conventional (200°C fan-forced) for 10 Minuten or place the pot under a hot grill for 5–8 Minuten. Just watch it doesn’t burn.
225 g halloumi cheese
Remove from the heat, scatter with basil leaves, season and serve. You can always add some grated parmesan if you want a little extra flavour.
