Friday, 15 April 2011

Broccoli and Halloumi Riccioli Bake

This is another variation on a favourite dish of mine: halloumi pasta bakes.


  • 2 tins chopped tomatoes
  • 2 florets of broccoli, washed and cut into 2cm pieces
  • 1 tsp chilli powder
  • 1 tbsp balsamic vinegar
  • 2 blocks of halloumi, about 250g each, sliced into 1/2 cm slices
  • 1 tsp olive oil
  • 500g riccioli pasta
  • 75g grated mozzarella


  1. Put on a large pan of water to boil for the riccioli pasta.
  2. Put the tomatoes, broccoli, chilli powder and vinegar into a different saucepan and bring to a simmer on a medium heat.
  3. Turn the heat on the tomatoes down to keep it just at a simmer and cover. Leave to simmer for 20 minutes.
  4. Fry the halloumi in the olive oil over a medium heat for about 5 minutes on each side. Be sure to move the halloumi around a bit so that it doesn't stick. When it's nice and golden remove it from the pan and leave to cool.
  5. Once it's cooled enough to handle, chop the halloumi into 1cm pieces.
  6. When the pasta water is boiling add the riccioli pasta and cook as per the instructions on the packet.
  7. Pre-heat the oven to 200 degrees.
  8. Drain the pasta once it's cooked and combine with the tomato sauce and the halloumi in an oven proof dish.
  9. Sprinkle the mozzarella over the top and bake in the oven for 15 minutes, or until the top is nice and crisp.

Serves 4

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