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–+ servings
Marry Me Halloumi

Creamy Marry Me Halloumi: A Vegetarian Love Affair

This Marry Me Halloumi recipe features creamy sundried tomato sauce that transforms halloumi into a must-try vegetarian dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean, Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil or Sundried Tomato Oil
  • 1/2 Red Onion finely diced; can be substituted with yellow onion if preferred
  • 3 cloves Garlic crushed; fresh garlic heightens the overall flavor
  • 1/4 teaspoon Red Pepper or Chili Flakes adjust according to your heat preference
  • 1/4 teaspoon Smoked Paprika regular paprika works as a substitute
  • 2 teaspoons Italian Herbs/Seasoning fresh herbs can intensify this further
  • 1/3 cup Sundried Tomatoes chopped; jarred versions save time; rinse if needed
  • 2 tablespoons Tomato Paste known as tomato puree in the UK
  • 2/3 cup Vegetable Broth chicken broth can be used for non-vegetarians
  • 2/3 cup Heavy Cream coconut cream is a great dairy-free swap
  • 3/4 cup Parmesan Style Cheese grated; try nutritional yeast for a vegan touch
  • 1 bunch Basil small bunch, chopped; can substitute with parsley if necessary
  • 1 handful Baby Spinach adds nutrition and a pop of color; kale is a fine alternative
For the Halloumi
  • 8 oz Halloumi Cheese slice into pieces for perfect grilling
For Serving
  • Lemon Wedges provides refreshing acidity and essential for balancing the creamy sauce

Equipment

  • Grill Pan
  • deep saucepan

Method
 

Step-by-Step Instructions for Marry Me Halloumi
  1. In a deep saucepan, heat 2 tablespoons of olive oil over low-medium heat until shimmering.
  2. Add 1/2 finely diced red onion and sauté for about 5 minutes until softened and translucent.
  3. Stir in 3 crushed garlic cloves, 1/4 teaspoon of chili flakes, 2 teaspoons of Italian herbs, and 1/4 teaspoon of smoked paprika. Cook for 2 minutes until fragrant.
  4. Add 1/3 cup of chopped sundried tomatoes and sauté for another 2 minutes.
  5. Stir in 2 tablespoons of tomato paste and cook for 2 minutes until melded.
  6. Pour in 2/3 cup of vegetable broth and simmer for 10 minutes.
  7. Slice 8 ounces of halloumi cheese and grill for 3 to 4 minutes per side until golden brown.
  8. Add a handful of baby spinach and a small bunch of chopped basil to the sauce. Cook until spinach is wilted, about 2 minutes.
  9. Pour in 2/3 cup of heavy cream and add 3/4 cup of grated Parmesan cheese. Stir and simmer for about 3-5 minutes until creamy.
  10. Gently fold in the grilled halloumi, serve warm with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 18gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

This recipe offers a delightful creamy dish perfect for any occasion. Consider making a double batch for busy nights.

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