Clodagh McKenna's hasselback halloumi with tomatoes, olives & capers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s hasselback halloumi with tomatoes olives & capers By You Magazine - October 24, 2021 Crispy ridged halloumi in a bath of salty, olive-y, fiery, aromatic tomato sauce creates such an amazing mouthful! I use rosemary in the sauce, but you can swap it out for mint, basil or dried oregano. Dora Kazmierak TAKES 20 MINUTES SERVES 2-3 2 x 250g blocks of halloumi 250g cherry tomatoes 2 roasted red peppers from a jar, deseeded and roughly chopped 500g mixed olives 1 tbsp capers 21⁄2 tbsp extra virgin olive oil 2 garlic cloves, crushed Zest of 1 lemon 1 tbsp rosemary, finely chopped 1⁄2 tsp chilli flakes 1 tbsp flat-leaf parsley, roughly chopped Sea salt and freshly ground black pepper Preheat the oven to 200C/180C fan/gas 6. Place a halloumi block between two wooden spoon handles or chopsticks and slice down in 5mm intervals. This will leave you with a sliced block that is still attached at the base. Repeat with the second block. Place the halloumi in a small roasting tin. Scatter the tomatoes, peppers, olives and capers around the cheese. In a small bowl, whisk together the olive oil, garlic, lemon zest, rosemary and chilli flakes. Brush this mixture over the halloumi and drizzle the rest over the vegetables in the tray. Toss the vegetables to coat evenly. Season with a little salt and lots of pepper. Bake in the oven for 12-15 minutes until the halloumi is golden and the tomatoes have started to blister and burst. Scatter over the parsley and serve with lots of crusty bread. Now buy Clodagh’ s book In Minutes by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved