Smoky Tomato & Halloumi Bake

• Olive oil
• 4 clove garlic (sliced)
• A few pinches of chili flakes (to taste)
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp red wine vinegar
• ½ tsp brown sugar
• 400 g can of white beans (I used butter beans, but cannellini beans or chickpeas work well too)
• 800 g whole plum tinned tomatoes (that is two normal sized cans)
• 500 g halloumi cheese* (sliced)
• Parsley or coriander (to garnish (optional))

Instructions

1. Preheat the oven to 390F / 200C / 180C Fan.
2. In a shallow casserole dish, heat some olive oil and gently saute your sliced garlic until it's starting to brown. Add the smoked paprika, oregano and chili flakes, and stir for a moment until fragrant
3. Add the tomatoes, sugar and red wine vinegar. Stir the sauce and simmer for 5 minutes.
4. Drain and rinse the butter beans, then add to the sauce.
5. Remove from the heat and arrange the halloumi on top of the sauce.
6. Bake, uncovered, for 20 minutes until bubbling. If you want to get the halloumi browned on top, turn on the grill / broiler for the last 5 minutes.
7. Add the parsley or coriander, if using, and serve immediately.