MEDITERANEAN VEGETABLE, RISONI & HALLOUMI BAKE

Serves 6

Ready in 40 minutes

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced or finely chopped

• 1/2 cup sun-dried tomatoes, chopped

• 2 tablespoons fresh or dried oregano

• 1 red capsicum, diced

• 1 green zucchini, diced

• 175g @simplewholesomepantry Mediterranean pouch

• 400g tinned tomatoes  

• 1.25 cups risoni

• 3 cups vegetable stock

• 200g punnet cherry tomatoes

• 1/3 cup kalamata olives

• 3 cups baby spinach

• 200g halloumi, sliced (to be placed on top at the end and grilled)

• Sea salt flakes and cracked black pepper

Method:

1. Preheat your grill to hot (200 degrees)

2. In a large oven-safe pot, heat the oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in the chopped sun-dried tomatoes and oregano, cooking for an additional 1-2 minutes. Add the red capsicum and zucchini to the pot, stirring to combine. Mix in the Simply Wholesome Pantry Mediterranean sauce and tinned tomatoes, stirring well to incorporate all ingredients. Allow the mixture to simmer for 5 minutes.

3. Stir in the risoni. Pour in the stock, cherry tomatoes and olives. Then make sure the risoni is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 10 minutes, stirring occasionally.

4. Add the baby spinach to the pot, season the dish. Arrange the sliced halloumi on top. Transfer the pot to the preheated grill and bake for 10-15 minutes, or until the halloumi is golden and slightly crispy on top.

5. Once baked, remove the pot from the oven and let it cool for a few minutes before serving.