Haloumi parmigiana bake recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 tbsp pine nuts

60ml (1/4 cup) extra virgin olive oil

2 medium zucchini, thinly sliced lengthways

3 garlic cloves, crushed

400g can cherry tomatoes

1 large fresh basil sprig, plus extra leaves, to serve

1 tsp balsamic vinegar, plus extra, to drizzle (optional)

40g (1/4 cup) plain flour

1 egg, lightly whisked

30g (3/4 cup) panko breadcrumbs

250g haloumi, cut into 8 slices

100g mozzarella, cut into 5 slices

Directions

Step 1

Place the pine nuts in a medium frying pan over medium-high heat. Cook, shaking the pan occasionally, for 3 minutes or until the pine nuts are golden. Transfer to a bowl.

Step 2

Heat 2 teaspoons oil in the frying pan. Add the zucchini and cook for 2 minutes each side or until golden. Transfer to a plate. Add the garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the tomatoes and basil. Season and simmer for 10 minutes or until thickened slightly. Stir in the balsamic.

Step 3

Meanwhile, place the flour, egg and breadcrumbs in 3 separate bowls. Working with 1 slice of haloumi at a time, coat in flour then shake off excess. Dip in egg then in breadcrumbs, pressing firmly to coat. Transfer to a plate.

Step 4

Heat the remaining 2 1/2 tablespoons of oil in a large frying pan over medium heat. Cook the haloumi for 1 minute each side or until golden and crisp. Transfer to a plate.

Step 5

Preheat grill on medium. Arrange the haloumi and zucchini in a small baking dish. Remove the basil from the tomato mixture. Drizzle the tomato mixture slightly over and between the haloumi. Top the haloumi with slices of mozzarella. Place under the grill for 3 minutes or until the mozzarella is golden. Sprinkle with the pine nuts and extra basil leaves. Drizzle over extra balsamic, if using.

Nutrition

• Calories: 132.62
• Total Fat: 42.6 g
• Saturated Fat: 16.3 g
• Cholesterol: 105 mg
• Sodium: 1.6 mg
• Total Carbohydrate: 23.8 g
• Total Sugars: 7.6 g
• Protein: 24.9 g