Lunch time always tends to baffle me over weekends. I am so used to just having a good old salad for lunch during the week and often just feel like something different on a weekend. Anyway, after a lot of pondering and wondering… I decided to do a dish with one of my favourite cheeses’…. Halloumi :-). Why not, it was the weekend ! …. Any excuse to have Halloumi ! Really, I can’t get enough of Halloumi, whether it is baked or fried, I will take it anyway !
This dish is particularly easy. I came across it in a cooking magazine several years ago, and with a few odd changes here and there it has become a firm favourite. It is more of a throw all together quick dish, just my kind of dish and perfect for a lunch or brunch.
I did use a Gluten Free and Wheat Free Brown Bread in this dish, purely due to the fact that I have had my eldest daughter on a Gluten Free and Wheat Free way of eating for several years now, and I tend to be following suit….
This dish would be amazing though with a Ciabatta bread or even a sour dough bread, so if you are not Gluten and Wheat intolerant, try either of them, I am sure you won’t be disappointed. Ciabatta bread crisps up so nicely once in the oven, and that added crunch just will take this dish to another level of perfection.
Bacon, Tomato and Halloumi Bake
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
500 grams diced bacon bits
500 grams Red Cherry Tomatoes *
300 grams Halloumi cheese *
1 Ciabatta Bread, broken into bite size pieces (approximately 2 cups) or a bread of your choice
3 tablespoons Avocado Oil or Olive Oil
bunch of fresh basil leaves
For the dressing
1 tablespoon of honey *
1 garlic clove
1/2 cup balsamic vinegar
2 tablespoons of olive oil
Preheat oven to 220 degrees C/ 525 degrees F
Start cooking bacon pieces till partially cooked just to give them a head start. (I started mine off in the microwave)
Slice the Halloumi into slices, about a few millilitres thick and set aside.
Crush the garlic clove and set aside for the dressing.
Once the bacon is slightly done (not crisp) as it will crisp up in the oven, it will be time to start assembling the ingredients.
In an oven proof dish (I used a square one, approximately 22 x 22 centimetres/8.5 x 8.5 inches in size) place the bacon, tomatoes, Halloumi cheese and bread. Toss gently, and pour over the avocado oil or olive oil.
Place oven proof dish into the oven and allow to cook for about 30 minutes. Watch the bread, that it doesn’t crisp up too much and burn (this will depend on the actual bread you are using.)
Whilst everything is cooking, place all the dressing ingredients together and shake well.
Once the bacon is crisp, the tomatoes have wrinkled and cooked, and the Halloumi slightly golden brown on the edges and the bread perfect, take the oven proof dish out of the oven.
Serve immediately and place basil leaves on. This is not great just for colour but adds a great flavour with the tomatoes. Sprinkle with the dressing. *
* Any red cherry tomatoes will do. The size may differ, but that will be fine.
* I used Raw Honey for the dressing, runny honey will blend a lot easier.
* You may have some extra dressing left, depending on how much each person likes on their meal.