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One Pot Beef, Tomato & Halloumi

Course Dinner, One Pot
Keyword Beef, Chicken, Egg Free, Nut Free, One Pot
Allergen Egg-free, Nut-free
Protein Beef
Category Budget-Friendly, High Protein, One-pot
Difficulty Easy, Medium
Member Free
Cost Tier Budget-Friendly
Prep Time 10 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 16 minutes
Servings 6
Calories 533

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 leek white part only, sliced
  • 3 cloves garlic finely chopped
  • 1 tbsp italian herbs dried
  • 500 g beef mince
  • 1 zucchini chopped
  • 1.5 cups mushrooms chopped
  • 350 g stir-through pasta sauce jar of your choice
  • 400 g canned crushed cherry tomatoes
  • 2 cups chicken stock or veggie or beef stock
  • 1 cup risoni orzo pasta
  • 1 cup baby spinach
  • sea salt & cracked black pepper
  • 225 g halloumi cheese cut into 1 cm thick slices
  • basil leaves for garnish
US Customary - Metric

Instructions

  • 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 tbsp extra virgin olive oil, 1 leek, 3 cloves garlic, 1 tbsp italian herbs, 500 g beef mince, 1 zucchini, 1.5 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.
    basil leaves

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