What do you get when you take one of the greatest ingredients known to man (squidgy, squeaky halloumi cheese), and combine it with heaps of veggies, a rich tomato sauce, and crispy garlic breadcrumbs? Halloumi casserole! I usually opt for beans for protein when I make a casserole, but halloumi is a great option for something a bit different. I'd never put it in a casserole before, but it worked so well!
In case you're not too familiar with halloumi (where have you beeeeen?!), it's unusual in that it doesn't melt like most other cheeses - it holds its shape when it's heated, and just becomes nice and soft and squidgy. It's brilliant in this rich and tomatoey casserole - in amongst all the veggies, you get the odd mouthful of salty cheese, which is just amazing. And with plenty of black olives and the garlic breadcrumbs on top... this is definitely one of my favourite recipes in a while!
I made sure I added plenty of vegetables to my halloumi casserole to balance out all that cheese. Onion, peppers, courgette (zucchini), mushrooms - all sorts of Mediterranean-style veggies which go perfectly in the rich tomato sauce. Feel free to skip the black olives if you're not a fan, but I think they're another little treat that make this casserole feel really special.
Just stick a big green salad on the side (or some more garlic bread??), and you've got a brilliant dinner. I actually thought it tasted even better reheated in the oven the next day - the sauce was even thicker and richer, and the garlic breadcrumbs were even crispier. So this halloumi casserole would be perfect for a dinner party - prepare it in advance, and just pop it in the oven to reheat when your guests arrive (something like 25 minutes at a medium-low heat). It's something a little different that everyone will love.
Halloumi casserole with crispy garlic breadcrumbs
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Print Pin CommentIngredients
For the tomatoey halloumi casserole:
- 1 tablespoon oil
- 1 onion, diced
- 2 bell peppers, diced (I used red and yellow)
- 1 medium courgette (zucchini), diced
- ~ 5 medium mushrooms, diced
- 3 cloves garlic, minced
- 225 g halloumi cheese, diced (~ 1 ½ cups when diced)
- 2 x 400g tins chopped tomatoes (~ 2 ⅔ cups in total)
- 2 tablespoon tomato puree
- 150 g (~ 1 cup) black olives
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed chilli flakes
- Salt
- Black pepper
For the garlic bread topping:
- 3 cloves garlic, peeled
- Few sprigs fresh parsley
- 3 slices bread, torn into a few pieces
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- Salt
- Black pepper
Instructions
- Heat the oil in a large frying pan or wok, and add the chopped vegetables (onion, peppers, courgette, mushrooms). Cook for 5 minutes over a medium heat, stirring regularly, until the vegetables are fairly soft. Add the minced garlic and diced halloumi, and cook for 2 more minutes.
- Next add the chopped tomatoes, tomato puree, black olives, oregano, paprika, and chilli flakes. Season to taste (remember the halloumi is quite salty, so don't go overboard with the salt). Mix well, and bring to a simmer. Cook for about 10 minutes, until the sauce has become fairly rich and thick.
- Meanwhile, add the garlic, parsley, bread, melted butter and olive oil to a food processor, along with a pinch of salt and pepper. Blitz well to give garlic breadcrumbs.
- Transfer the halloumi mixture to a casserole dish, and sprinkle over the garlic breadcrumbs. Bake at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, or until the breadcrumbs are golden brown and crispy.
- Either serve immediately, or reheat the next day for an even richer casserole - straight from the fridge, it will take about 25 minutes at 180°C (Gas Mark 4 / 350°F).
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Got some bread left over after making your crispy garlic breadcrumbs? It's a must on the side of a vegetarian full English breakfast:
Mimi Smissen says
Delicious. This is one of my favourite recipes which I turn to again and again. Thank you Becca.
Leah says
Great recipe! I was searching the internet for a different halloumi recipe - was bored of all of my usual ones. This one is definitely going to stay in my rotation. Absolutely delicious! Next time I think I'm going to add some lentils to make it a bit heartier.
Thanks for the great recipe!
Becca @ Amuse Your Bouche says
Lentils would be a great addition! I have lots more halloumi recipes if you're still looking for some more inspiration :D http://amuse-your-bouche.com/tag/halloumi
Sanne says
Just made it and it is beyond great! I totally live halloumi, usually just bake it and put it in top of couscous.
Becca @ Amuse Your Bouche says
Yay thanks Sanne! I'm usually not too adventurous with halloumi either so I was really good I tried it this way!
Elizabeth says
I am such a big fan of halloumi but I never thought to make something like this with it - genius idea! I'll have to try it out for myself soon!
Helen @ family-friends-food.com says
OMG this looks amazing! DH can't eat bread so I know what I'm making next time he's away :-D
Becca @ Amuse Your Bouche says
You could always try a different topping (potato, maybe? Or just more grated cheese?!) - or just serve it like a stew instead :)
Sisley White says
Wow this looks amazing! I've only just discovered halloumi so will have to try this
Becca @ Amuse Your Bouche says
Yes! I have a ton of halloumi recipes if you fancy experimenting with it :D
Piyush Mittal says
Great post! I will try to make it.
Angrboda says
I must try this! I had never had halloumi before until we went on holiday in Cyprus last year. It is rather difficult to come by in this country, but I've found it one place before so I know where to look. :)
Becca @ Amuse Your Bouche says
Halloumi is my favourite! Definitely see if you can get your hands on some :)
Lauren says
This looks gorgeous and easy to make vegan too... if I can resist the halloumi (which is probably my biggest weakness)!
Becca @ Amuse Your Bouche says
I don't know, I'm all for vegan food, but I think the halloumi is the star here! :)
Annabel says
Oooh, that sounds good! This time of year, you might want to add some diced pumpkin or butternut squash into the mix, too. But I will definitely have a go at this soon.
Annabel says
Made it tonight for dinner, using onion, garlic, leek, mushroom, courgette, pumpkin, corn (a cob's worth) and a handful of cherry tomatoes for the vegetables. It was absolutely delicious, although I muffed up the breadcrumbs (tried to make them in my small food processor, rather than the large one. Mistake!). A little salty, and I added very little salt - I wonder whether paneer might give similar results but be less salty?
Becca @ Amuse Your Bouche says
Yes halloumi can be a bit salty, I like it though! I personally think paneer isn't as nice, and somehow always feels a bit drier, but you could definitely try it if you're a big fan!