Sausage and Halloumi Bake
Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Quantity: 2 servings
Ingredients
- Couple of drizzles of olive oil
- 6 vegetarian sausages – we love Linda McCartney’s
- 1 red onion – peeled and finely diced
- 3 cloves garlic – peeled and crushed
- 1 large carrot – peeled and diced small
- 1/2 red pepper – pips removed and medium diced
- 300ml tomato passata
- 2 cups closed cup mushrooms
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tblsp powdered veg stock or a veg stock cube
- 1 tblsp tomato puree
- handful fresh basil leaves – shredded
- Salt and pepper
- 225g halloumi cheese – thickly sliced
Instructions
- In a small frying pan with a drizzle of oil cook the sausages, turning frequently until they have plenty of crispy colour on most sides
- In a medium saucepan (one that can go under a grill - so no plastic handles!) add another drizzle of oil and gently saute the onion, garlic, carrot and pepper over a medium heat, stirring occasionally until the onion is translucent and the carrots are just starting to soften
- Add the passata, mushrooms, paprika, cumin and crumbled stock cube and stir to combine everything
- Gently simmer this for 2o minutes until the carrots are soft and the sauce is starting to thicken
- Add the tomato puree, shredded basil, season, stir and taste
- Add the cooked sausages, pushing into the sauce then top with the sliced halloumi cheese
- Preheat the grill to its highest setting then put the saucepan under - keep an eye on it, you don't want burnt cheese!
- Once the halloumi is browned serve immediately
Notes
- You can make this ahead minus the cheese. When you're ready to serve, simply reheat the sauce on the stove, top with the cheese and continue as per the recipe
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sausage-and-halloumi-bake/