Name of Recipe: Tomato and Haloumi Stew (adapted from Dinner Twist)
Number of People:4
Ingredients:180g haloumi, cubed
1 onion, peeled and quartered
1 zucchini, halved across length and then sliced
100g mushrooms, peeled and sliced
20mL olive oil
400g tin cherry tomatoes
1 teaspoon or less sambal olek (We used chilli paste bottle and it's quite spicy)
½-1 vegetable stock cube
1 teaspoon dried oregano
Salt, to taste
Pepper, to taste
Serve with:
Butter Lettuce head
Preparation:Heat some oil in a pan and cook cheese over medium heat all around until golden. Set aside on a plate. (Mine is mushy as I did this step in TMX)
Place onion in TMX bowl and chop for
3 seconds – Speed 7.
Add oil, sliced mushrooms and zucchini and cook for
6 minutes – Varoma temperature – Reverse + Speed 1.
Add tinned tomatoes, sambal olek, vegetable stock and oregano. Cook for
10 minutes – 80C – Reverse + Speed 1.
Season the stew with salt and pepper and serve with butter lettuce on the side.
Photos:
Tips/Hints:This is such a simple recipe, yet so tasty!
