Recipe: Haloumi and pesto tomato stacks
Bursting with flavour, a deliciously salty slice of haloumi is perfectly complemented by fresh tomato and a dash of tasty pesto. Try this mouth-watering recipe for a unique take on a summer salad. Lightly baked and drizzled with lemon juice and olive oil for extra flavour, this affordable dish is both fuss-free and eye-catching.
Serves 4/Preparation 20 minutes/Cooking About 15 minutes/Cost $2.30 per serve
Ingredients
4 truss tomatoes
180 g packet haloumi
2 tsp Coles Bran Pure Olive Oil
1/3 cup pesto
40 g rocket
2 tsp lemon juice
2 tsp Coles Brand Australian Extra Virgin Olive Oil, plus extra to drizzle
Method
1. Preheat oven to 180ºC or 160ºC fan. Line a baking tray with non-stick baking paper. Cut each tomato horizontally into 4 slices. Cut haloumi into quarters (to make four squares), then cut each quarter horizontally into three slices.
2. Heat olive oil in a non-stick frying pan and cook haloumi in batches over medium-high heat for about 30 seconds each side, or until lightly browned.
3. Place a slice of haloumi on the base slice of a tomato and top with a little pesto. Put next tomato slice in place and top with another slice of haloumi and pesto. Place the third slice in place with haloumi and pesto, then replace the top. Repeat with the remaining ingredients.
4. Bake for 15 minutes, or until softened and warmed through (if they fall over in the oven, gently re-shape).
5. Drizzle rocket with combined lemon juice and extra virgin olive oil. Place tomatoes on serving plates and serve with rocket. Drizzle with additional extra virgin olive oil and season to taste.
Recipe courtesy of the Coles Summer Magazine 2012. Pick up your copy and inspire your summer meals at Coles at The Barracks! Or browse online here.
