Mediterranean Beans and Halloumi Bake, Gluten-Free Recipes

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Mediterranean Beans and Halloumi Bake
Serves 4
Prep 10 minutes
Cook 40 minutes
Roasting Pan: 30x20 cm
INGREDIENTS
400g x 2 cans of butter beans, drained and rinsed
400g can of black beans, drained and rinsed
400g can tomatoes, diced
225g halloumi, sliced 2cm thick
2 tablespoons extra virgin olive oil + extra
1 large fennel bulb, sliced into 1cm wedges
1 large carrot, diced 1cm cubed
1 large zucchini, diced
1 large red capsicum, seeds removed and diced
3 tablespoons pine nuts, toasted
2 tablespoons balsamic glaze
2 teaspoons garlic powder/granules
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt + extra
½ teaspoon white pepper
To Serve:
4 pita bread pockets, gluten-free
or White Rice
INSTRUCTIONS
1.Oven: Preheat the oven to 220°C fan forced.
2. Preparing the Fennel: Slice the fennel into wedges, about 1 cm thick, and set aside the green leaves for garnishing later. Thinly and finely chop the stems and leaves.
3. Baking the Vegetables: Arrange the sliced fennel, carrots, zucchini, and red capsicum in the prepared roasting pan. Drizzle them with extra virgin olive oil and season with the smoked paprika, cumin, garlic, sea salt, and black pepper. Give everything a good toss to coat evenly, then place the pan in the preheated oven. Roast for 15 minutes.
4. Adding the Tomatoes and Beans: Remove the pan from the oven and add the canned tomatoes, beans, and balsamic glaze. Give all the ingredients a gentle stir, drizzle over more olive oil and sprinkle some sea salt, then continue baking for a further 15 minutes.
5. Add the Halloumi: Remove the pan from the oven and then place the halloumi slices and reserved fennel leaves on top of the vegetable mixture and continue baking for a final 10 minutes.
6. Toasting Pine Nuts: Start by toasting the pine nuts in a dry pan over medium heat. Stir them frequently to prevent burning, and toast them until they turn golden brown and become fragrant. This usually takes about 3 minutes. Keep a close eye on them as they can burn quickly.
7. Serve: Once cooked, sprinkle over the pine nuts and serve alongside pita bread. Enjoy!

[@Tastytips-by5tp]

Nice recipe ❤❤