Marry Me Halloumi with Sun-Dried Tomato Cream Sauce Recipe
Marry Me Halloumi is a rich and creamy vegetarian dish featuring grilled halloumi cheese in a flavorful tomato and herb sauce with sundried tomatoes, garlic, and spices. This quick and indulgent recipe is perfect for a comforting meal served with fresh lemon wedges, baby spinach, and basil for a vibrant touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Halloumi and Cooking
- 2 tablespoons olive oil (or oil from the sundried tomato jar, for cooking)
- 8 oz halloumi cheese, sliced widthways into 6 pieces
Sauce
- 1/2 red onion, finely diced
- 3 cloves garlic, crushed
- 1/4 teaspoon red pepper flakes (or chili flakes, to taste)
- 1/4 teaspoon smoked paprika
- 2 teaspoons Italian herbs/seasoning
- 1/3 cup sundried tomatoes, chopped
- 2 tablespoons tomato paste
- 2/3 cup vegetable broth
- 2/3 cup heavy (double) cream
- 3/4 cup parmesan style cheese, grated
- 1 small bunch basil, chopped
- 1 handful baby spinach
- Lemon wedges (for serving)
Instructions
- Sauté Aromatics: In a large, deep saucepan with a lid, heat olive oil or sundried tomato oil over low-medium heat. Add the finely diced red onion and sauté until soft and translucent. Then add crushed garlic, red pepper or chili flakes, Italian seasoning, smoked paprika, and chopped sundried tomatoes. Continue to sauté for a few more minutes until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for another two minutes, allowing the paste to caramelize slightly and develop sweetness. Add a little more oil if the mixture starts to stick to the pan.
- Simmer Sauce: Pour in the vegetable broth and cover the pan partially, letting the sauce simmer gently while you prepare the halloumi.
- Grill Halloumi: Heat a grill pan over medium heat and brush lightly with oil. Place the halloumi slices in the pan and cook for about 3 minutes on each side, or until the cheese is nicely browned with defined grill marks.
- Wilt Greens: When the halloumi is nearly done (after flipping once), return to the sauce and stir in the baby spinach and chopped basil. Cook until the greens are wilted and incorporated.
- Add Dairy: Pour in the heavy cream and sprinkle the grated parmesan cheese into the sauce. Stir gently and let simmer over very low heat until the cheese has melted completely, creating a smooth, creamy sauce.
- Combine and Serve: Add the grilled halloumi slices to the sauce, ensuring they are well coated. Serve immediately with lemon wedges on the side for squeezing over the top to add a fresh, zesty balance to the dish.
Notes
- Using the oil from the sundried tomato jar adds an extra depth of flavor to the dish.
- For a gluten-free option, verify that the tomato paste and vegetable broth are gluten-free.
- The parmesan style cheese can be substituted with a vegetarian-friendly hard cheese if preferred.
- Adjust chili or red pepper flakes according to your heat preference.
- This dish pairs well with crusty bread or a side of roasted vegetables.
