Haloumi And Pesto Tomato Stacks – a delicious recipe with tomatoes, halloumi cheese, pesto sauce, lemon juice, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 180 degrees Celsius Line a baking tray with non-stick baking paper.
2
Cut each tomato horizontally into four slices. Cut haloumi into quarters, and then cut each quarter horizontally into three slices.
3
Cook haloumi in frying pan over medium heat for about 30 seconds per side, or until browned.
4
Put a slice of haloumi on the base slice of each tomato, and top with a little pesto. Put next tomato slice in place, then haloumi and pesto, and continue in this order until you put the top on the tomatoes.
5
Bake for 15 minutes, until softened. (If the stacks fall apart, gently put them back together).
6
Drizzle mixed lemon juice and olive oil on rocket, mix to coat.
7
Serve tomatoes on individual beds of dressed rocket.
222
kcal
Calories
17
g
Fat
5
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 truss tomatoes, 180 g halloumi cheese, 1/3 cup pesto sauce, 2 teaspoons lemon juice, and more.
Yes, Haloumi And Pesto Tomato Stacks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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