Halloumi Kleftiko

Halloumi Kleftiko

Cypriot halloumi and potato bake, one pot, 1.5 hr, serves 4

Ingredients

In the pot
potatoes         1.2kg, in chunks
chickpeas        1 x 400g tin, drained
red onions       2, in wedges
red peppers      2, in thick strips
garlic           1 bulb, cloves separated
cherry tomatoes  300g
halloumi         250g, thick slices
bay leaves       3
vegetable stock  150ml

The dressing
olive oil        4 tbsp
lemon            1, juice and zest
dried oregano    1 tbsp
ground cinnamon  1/2 tsp
salt and pepper  to season

To finish
lemon            1/2, to squeeze
dried mint       to scatter

The veg version of kleftiko, halloumi in place of the lamb. Same Cypriot flavours, an hour and a half instead of the long braise.
Go light on the salt, halloumi brings plenty. Watch the stock too, use a low salt one or water.
A splash of white wine in place of some of the stock adds depth if you have a bottle open.

Recipe

1. Heat the oven to 180°C. Mix the dressing:

[olive oil 4 tbsp, lemon 1 juice and zest, dried oregano 1 tbsp, ground cinnamon 1/2 tsp, salt and pepper light]

2. Tumble into the Dutch oven and toss in the dressing. Pour in the stock and tuck in the bay:

[potatoes 1.2kg in chunks, chickpeas 1 tin drained, red onions 2 in wedges, red peppers 2 in strips, garlic 1 bulb separated]

The chickpeas are what make it a full main rather than a side. Butter beans instead for creamier, or a tin of each for both textures. A splash more stock if the pot looks dry.

3. Lid on, into the oven for 45 minutes, until the potatoes take a knife with a little resistance.

If they are still hard, give them another 10 minutes with the lid on before the next step. The potatoes set the pace here.

4. Scatter in the cherry tomatoes and lay the halloumi slices on top. Lid off, 25 to 30 minutes, until the halloumi is golden and the potatoes have crisp edges.

Halloumi on at the end, not the start. Baked the whole time it goes rubbery, tucked in late it turns golden and holds its bite.

5. Rest 10 minutes. Squeeze over the lemon and scatter with dried mint. Serve from the pot with a Greek salad and bread.

Sources: The Last Food Blog, Real Greek Recipes. Adapted from the lamb kleftiko.