Mediterranean Tomato & Grilled Halloumi

Name: Mediterranean Tomato & Grilled Halloumi
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Artichoke Quarters; Bell Pepper; Bell Peppers; Cannellini Beans; Cooked Chopped Tomato; Garlic Clove; Garlic Cloves; Halloumi Cheese; NOMU Italian Rub; Onion; Onions; Pitted Kalamata Olives; Pumpkin Chunks; Salad Leaves

Oven-roasted pieces of pumpkin are coated with chopped tomato sauce, together with silky onion, garlic, bell pepper & cannellini beans. Spiced with NOMU Italian rub and topped with golden slabs of halloumi. Served with a briny olive, artichoke quarters & crisp greens salad for freshness. It’s a mouthwatering Mediterranean meal, Chef!

Mediterranean Tomato & Grilled Halloumi

with roasted pumpkin

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Paper Towel
Oil (cooking, olive or coconut)

Photo of Mediterranean Tomato & Grilled Halloumi

Serves 1

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
RICH TOMATO STEW
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced, 10-12 minutes. In the final 2-3 minutes, add the peppers, the beans, and the NOMU rub. Remove from the heat, add a sweetener, and season. Mix through the pumpkin.
HALLO HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
MEDITERRANEAN SALAD
To a bowl, add the olives, the artichokes, the leaves, a drizzle of olive oil, and seasoning.
SERVE & SAVOUR
Plate up the tomato butternut and top with the halloumi. Side with the salad.

Pumpkin Chunks - 200g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Bell Pepper - 1
Cannellini Beans - 60g
NOMU Italian Rub - 10ml
Halloumi Cheese - 120g
Pitted Kalamata Olives - 20g
Artichoke Quarters - 30g
Salad Leaves - 20g

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Serves 2

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
RICH TOMATO STEW
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced, 10-12 minutes. In the final 2-3 minutes, add the peppers, the beans, and the NOMU rub. Remove from the heat, add a sweetener, and season. Mix through the pumpkin.
HALLO HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
MEDITERRANEAN SALAD
To a bowl, add the olives, the artichokes, the leaves, a drizzle of olive oil, and seasoning.
SERVE & SAVOUR
Plate up the tomato butternut and top with the halloumi. Side with the salad.

Pumpkin Chunks - 400g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Bell Pepper - 1
Cannellini Beans - 120g
NOMU Italian Rub - 20ml
Halloumi Cheese - 240g
Pitted Kalamata Olives - 40g
Artichoke Quarters - 60g
Salad Leaves - 40g

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Serves 3

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
RICH TOMATO STEW
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes, and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced, 10-12 minutes. In the final 2-3 minutes, add the peppers, the beans, and the NOMU rub. Remove from the heat, add a sweetener, and season. Mix through the pumpkin.
HALLO HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
MEDITERRANEAN SALAD
To a bowl, add the olives, the artichokes, the leaves, a drizzle of olive oil, and seasoning.
SERVE & SAVOUR
Plate up the tomato butternut and top with the halloumi. Side with the salad.

Pumpkin Chunks - 600g
Onions - 2
Garlic Cloves - 2
Cooked Chopped Tomato - 300g
Bell Peppers - 2
Cannellini Beans - 180g
NOMU Italian Rub - 30ml
Halloumi Cheese - 320g
Pitted Kalamata Olives - 60g
Artichoke Quarters - 90g
Salad Leaves - 60g

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Serves 4

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
RICH TOMATO STEW
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes, and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced, 10-12 minutes. In the final 2-3 minutes, add the peppers, the beans, and the NOMU rub. Remove from the heat, add a sweetener, and season. Mix through the pumpkin.
HALLO HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
MEDITERRANEAN SALAD
To a bowl, add the olives, the artichokes, the leaves, a drizzle of olive oil, and seasoning.
SERVE & SAVOUR
Plate up the tomato butternut and top with the halloumi. Side with the salad.

Pumpkin Chunks - 800g
Onions - 2
Garlic Clove - 2
Cooked Chopped Tomato - 400g
Bell Peppers - 2
Cannellini Beans - 240g
NOMU Italian Rub - 40ml
Halloumi Cheese - 480g
Pitted Kalamata Olives - 80g
Artichoke Quarters - 120g
Salad Leaves - 80g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Mediterranean Tomato & Grilled Halloumi?

The preparation time for Mediterranean Tomato & Grilled Halloumi with roasted pumpkin is between 25 and 45 minutes.

What is the total time required to make Mediterranean Tomato & Grilled Halloumi with roasted pumpkin?

The total time required to make Mediterranean Tomato & Grilled Halloumi with roasted pumpkin is between 40 and 55 minutes.

How many servings does Mediterranean Tomato & Grilled Halloumi provide?

4 servings

What are the main ingredients in Mediterranean Tomato & Grilled Halloumi?

Artichoke Quarters, Bell Pepper, Bell Peppers, Cannellini Beans, Cooked Chopped Tomato, Garlic Clove, Garlic Cloves, Halloumi Cheese, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Pumpkin Chunks, Salad Leaves

What is the nutritional information of Mediterranean Tomato & Grilled Halloumi?

Calories: 829, Carbs: 71 grams, Fat: grams, Protein: 42 grams, Sugar: 26.4 grams, Salt: 1821 grams

How do I prepare Mediterranean Tomato & Grilled Halloumi?

SERVE & SAVOUR: Plate up the tomato butternut and top with the halloumi. Side with the salad. MEDITERRANEAN SALAD: To a bowl, add the olives, the artichokes, the leaves, a drizzle of olive oil, and seasoning. HALLO HALLOUMI: Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. RICH TOMATO STEW: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced, 10-12 minutes. In the final 2-3 minutes, add the peppers, the beans, and the NOMU rub. Remove from the heat, add a sweetener, and season. Mix through the pumpkin. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).