Haloumi and Pesto Tomato Stacks
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A delicious Mediterranean-inspired treat - makes a nice entree or light lunch, or as a side with your favourite steak.
- Ready In:
- 20mins
- Serves:
- Units:
Nutrition Information
1
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ingredients
- 4 truss tomatoes
- 180 g halloumi cheese
- 1⁄3 cup pesto sauce
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
directions
- 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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RECIPE MADE WITH LOVE BY
@JennyMidget
Contributor
@JennyMidget
Contributor
"A delicious Mediterranean-inspired treat - makes a nice entree or light lunch, or as a side with your favourite steak."
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Thank you for sharing this lovely recipe Jenny. It was as filling and tasty as it was beautiful to behold. I loved all the flavors and for me the pesto was the crowning glory. The haloumi stacks were quick and easy to make with terrific results. I will be enjoying this often, into my keeper box this goes.
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A delicious Mediterranean-inspired treat - makes a nice entree or light lunch, or as a side with your favourite steak.
