Halloumi Dolly

Is this a long bow to draw, to make this haloumi dish about musicals? Yes. But is this incredible one-pot-wonder with the star ingredient haloumi-but-in-a-way-you've-never-thought-about-it-before worth you wading through this pun? Yes! The haloumi will take your breath away, but the fennel seeds are the behind-the-scenes talent.

Halloumi Dolly Credit: Adam Liaw

• serves

  4

• prep

  5 minutes

• cook

  40 minutes

• difficulty

  Easy

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Musicals

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Ingredients

• 2 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 2 225 g packets haloumi, cut into 1-2 cm pieces
• 2 400 g cans tomato polpa (finely chopped tinned tomatoes)
• 250 ml (1 cup) white wine
• 400 g can chickpeas, rinsed and drained
• 2 beef stock pots or beef stock cubes
• 60 g baby spinach leaves
• Greek yoghurt, to serve

Instructions

1. Heat the oil in a large wide frying pan. Add the garlic, chilli flakes and fennel seeds and stir for 30 seconds or until fragrant.
2. Add the halloumi, tomato (more if you're going soupy, less if you're looking more for a curry texture), wine, chickpeas and stock cubes. Stir to combine well, then bring to the boil. Reduce the heat to low, cover and simmer for 20–40 minutes depending on the texture you're going for. Keep the lid on for soup or partially ajar if you're aiming for something thicker. Don't forget to stir occasionally to stop it from sticking on the bottom.
3. Once you've reached your desired consistency, remove from the heat, add the spinach and pop the lid back on. The residual heat wilts the spinach perfectly, then stir it through. You can also do this just before serving if you're cooking the dish the day before or cooking in batches to freeze.
4. To serve, top with a dollop of Greek yoghurt.

Note

• If you're cooking this down to a curry consistency, you can serve over brown or white rice or even pasta.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Musicals

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG