This meal came about as I felt like something hot from the oven for dinner but it was slim pickings in the fridge as I hadn’t been to get groceries. We had some haloumi and all the vegetables from the week. We ate this with roast pumpkin, some chickpeas, a little quinoa and some greens. You could add a tin of legumes into the dish too if you like.
5 baby leeks or 1 large leek or 1 onion, finely chopped or sliced
2-3 garlic cloves, sliced or crushed
1-2 sticks celery, finely diced
1 carrot, grated
1.5 tsp dried oregano
1 tin chopped tomatoes
2 T tomato paste
1 cup water
12 large green olives – about half a cup
a handful of chopped or baby greens
200g Haloumi - my favourite is Whitestone, it melts well
2-3 sliced of sourdough, torn into little pieces (optional but good!)
Heat a good glug of olive oil in a pan and add in the leeks, garlic, celery, carrot and pinch of salt. Sweat for about 10 minutes until soft. Add in the oregano, tomatoes, paste, water and olives and bring to a simmer and then cook rapidly for 5 minutes. Fold in greens if using and transfer to an oven proof dish. Top with sliced haloumi. Toss the torn bread in a little olive oil and salt and sprinkle on the top.
Bake in a 180 fan oven for about 20 minutes or until the haloumi is golden and bubbly.
Best served straight away for optimum melty haloumi goodness.