Sun-Dried Tomato Halloumi with Artichoke Hearts and Spinach
Ingredients
- 250 g halloumi
- 400 g tinned artichoke hearts
- 100 g sun-dried tomatoes in oil
- 100 g baby spinach
- 300 g cherry tomatoes
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 19.5 g
- Carbohydrate
- 12.9 g
- of which sugars
- 7.2 g
- Fat
- 26.6 g
- of which saturates
- 12.2 g
- Fibre
- 8.1 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Drain the artichoke hearts and halve them. Halve the cherry tomatoes.
- 2
Spread the artichokes, cherry tomatoes and sun-dried tomatoes on a large tray. Drizzle over the sun-dried tomato oil and olive oil. Add crushed garlic and chilli flakes. Season well.
- 3
Roast for 15 minutes until the tomatoes start to collapse.
- 4
Lay sliced halloumi over the tray. Return to the oven for 12 minutes until golden.
- 5
Remove from the oven and tuck in the baby spinach, letting it wilt from the residual heat. Serve immediately.
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