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Haloumi and Pesto Tomato Stacks
At a Glance
- Total
- 20 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
- Baked
- Pan-fried
Dietary
- Vegetarian
Allergens
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Haloumi and Pesto Tomato Stacks brings together 4 truss tomatoes, 180 g halloumi cheese, 1/3 cup pesto sauce in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Baking tray, non-stick baking paper, frying pan, knife
Ingredients
- 4 truss tomatoes
- 180 g halloumi cheese
- 1/3 cup pesto sauce
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
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Instructions
Preheat oven to 180 degrees Celsius Line a baking tray with non-stick baking paper.
Cut each tomato horizontally into four slices. Cut haloumi into quarters, and then cut each quarter horizontally into three slices.
Cook haloumi in frying pan over medium heat for about 30 seconds per side, or until browned.
Put a slice of haloumi on the base slice of each tomato, and top with a little pesto. Put next tomato slice in place, then haloumi and pesto, and continue in this order until you put the top on the tomatoes.
Bake for 15 minutes, until softened. (If the stacks fall apart, gently put them back together).
Drizzle mixed lemon juice and olive oil on rocket, mix to coat.
Serve tomatoes on individual beds of dressed rocket.
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