Description
Marry Me Halloumi is a creamy, flavorful dish featuring grilled halloumi cheese smothered in a rich sundried tomato and herb-infused creamy sauce. With a perfect blend of smoky paprika, fresh basil, and hearty spinach, this Mediterranean-inspired recipe is quick to prepare and irresistibly delicious.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons Olive oil (Using the oil from the sundried tomato jar elevates the flavor even more!)
- 1 medium Red onion (Finely diced)
- 3 cloves Garlic (Freshly crushed)
- 1 teaspoon Red pepper or chili flakes (Adjust to your taste for an added kick!)
- 1 teaspoon Smoked paprika (Adds depth and a subtle smokiness)
- 1 teaspoon Italian herbs/seasoning (A sprinkle brings a burst of Mediterranean flavor)
- 100 grams Sundried tomatoes (Chopped)
- 2 tablespoons Tomato paste (Enhances the sauce’s richness)
- 250 ml Vegetable broth
- 150 ml Heavy cream (Makes the sauce delightfully creamy)
- 50 grams Parmesan-style cheese (Grated)
- 10 grams Basil (Fresh and chopped)
- 100 grams Baby spinach (A handful will wilt into the sauce)
- 1 whole Lemon wedges (Freshly squeezed)
Halloumi
- 1 block Halloumi cheese (sliced for grilling)
Instructions
- Prepare the Sauce Base: In a large, deep saucepan with a lid, heat 2 tablespoons of olive oil over low to medium heat to create a flavorful base for your sauce.
- Sauté Aromatics: Add the finely diced red onion and cook until soft and fragrant. Then stir in the freshly crushed garlic, red pepper or chili flakes, Italian seasoning, smoked paprika, and chopped sundried tomatoes. Cook for a few more minutes until the mixture releases an aromatic scent.
- Add Tomato Paste: Stir in 2 tablespoons of tomato paste and sauté for an additional 2 minutes. If necessary, add a splash more oil to prevent sticking.
- Simmer Sauce: Pour in 250 ml of vegetable broth, partially cover the saucepan, and let the sauce simmer gently while you prepare the halloumi.
- Grill the Halloumi: Heat a grill pan over medium heat and brush it lightly with oil. Fry the halloumi slices for about 3 minutes on each side until golden brown and slightly crispy.
- Add Greens: As the halloumi finishes cooking, stir the baby spinach and chopped fresh basil into the simmering sauce to wilt and combine their flavors.
- Finish the Sauce: Reduce heat to very gentle and stir in the heavy cream and grated parmesan-style cheese. Let the sauce thicken slightly while mixing the flavors.
- Combine and Serve: Gently add the grilled halloumi slices to the creamy sauce. Serve immediately with fresh lemon wedges squeezed over for a bright, zesty finish.
Notes
- Using olive oil from the sundried tomato jar enhances the sauce’s flavor.
- Adjust the chili flakes quantity to control the spiciness of the dish.
- Grilling halloumi gives it a perfect crispy texture that complements the creamy sauce.
- The lemon wedges add a fresh acidity that balances the richness.
- This dish pairs well with crusty bread or a side of rice to soak up the creamy sauce.
