A midweek dinner that feels a bit special without the washing up! A rich, spiced tomato sauce with garlic, sweet smoked paprika, honey and Lemon Drop Chilli Jam, topped with hasselback halloumi baked until golden and crisp.
One pan, 30 minutes. It also works brilliantly as a dinner party centrepiece: impressive enough to put in the middle of the table, easy enough that you're not still in the kitchen when the guests arrive.
The star of the show: Lemon Drop Chilli Jam
Don't let the name fool you. Lemon Drop chillies originate in Peru and they are seriously, unapologetically hot. There's a bright, citrusy kick that hits first, and then a heat that lingers long after. We source them direct from the grower, hand prep every single one at The Jam Factory in Bristol, then combine with apple cider vinegar and sugar to make our Super Hot Lemon Drop Chilli Jam.
It's one of our favourites for cooking with: brilliant with chicken, cheese, and fish, and as this recipe proves, genuinely transformative stirred through a tomato sauce!
Before You Start
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The hasselback cut sounds fancier than it is. Just slice each block of halloumi at roughly 1cm intervals without cutting all the way through. The easiest way to get it right is to lay the block between two chopsticks (or spoons) before you slice. They'll stop the knife going all the way through every time!
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On the heat: Lemon Drop Chilli Jam is our hottest. The sauce is warming and deeply flavoured rather than face-meltingly spicy, but if you're cooking for people who don't love heat, start with half a tablespoon and taste as you go. For those who want more, serve the jar on the table.
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Bulk it out: White beans or butter beans stirred through the sauce before the halloumi goes on top are a brilliant addition. Great for extra protein and makes it go further for bigger appetites.
One Pan Spicy Halloumi Traybake with Lemon Drop Chilli Jam
Helen Upshall
4
28 minutes
Chunks of hasselback halloumi, golden and crisp on top and tender all the way through, sitting in a rich, spiced tomato sauce with sweet smoked paprika, honey, garlic and a tablespoon of Lemon Drop Chilli Jam. The sauce bubbles up around the halloumi as it bakes and by the time it comes out of the oven it's thick, deeply savoury and just the right amount of hot. Scatter over the coriander and take it straight to the table.
Ingredients
- 1 large garlic clove, crushed
- 1 tablespoons Lemon Drop Chilli Jam
- 1 tin chopped tomatoes
- 1 tin cherry tomatoes
- 1 red onion, roughly chopped
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 small bunch fresh coriander
- 1 tablespoons sweet smoked paprika
- 1 tablespoons runny honey
- 1 pinch sea salt and cracked black pepper
- 3 blocks halloumi
- 1 tablespoons rapeseed oil
Directions
Preheat oven 200C/180C fan/gas 6.
In a large oven-proof dish, combine the garlic, chilli jam, both tins of tomatoes, the onion, both peppers and the honey and paprika. Finely chop the coriander stems and stir those in too, reserving the leaves for later. Season generously with salt and pepper and give everything a good stir.
Remove the halloumi from the pack and pat dry with a little kitchen roll. Using a sharp knife, thinly slice the halloumi block ensuring you do not cut all the way through.
Nestle the halloumi blocks on top of the sauce and drizzle each with a little oil. Place in the oven uncovered and bake for 30 minutes, until the sauce is thick and bubbling and the halloumi is golden and crisp on top.
Remove from the oven, scatter over the reserved coriander leaves and serve straight to the table. Put the jar of Lemon Drop Chilli Jam alongside for anyone who wants more heat.
