Halloumi Parmigiana

25 Minute Halloumi Parmigiana. Veggie and oozing with cheese, you will love this!

Serves: 2 Time: 25 minutes

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Ingredients

• 1 Tablespoon Pine Nuts

• 30ml Olive Oil

• 1 Medium Courgette, sliced thin strips

• 2 Garlic Cloves, crushed

• 400g Can Tomatoes

• 1 Large Handful Basil

• 1⁄2 Teaspoon Balsamic Vinegar

• 20g Plain Flour

• 1 Egg, beaten

• 20g Panko Breadcrumbs

• 125g Halloumi, cut into 8 slices

• 100g Mozzarella, cut into 5 slices

Method

1. Heat the pine nuts in a large pan, allowing them to brown slightly. Once ready, transfer to a bowl to cool.

2. In the same pan, heat the oil and add the courgette allowing it to soften for around 2 mins. Once done, remove from the pan and set aside, then add garlic, then tomatoes and basil. Season and continue to cook for around 10 mins.

3. Meanwhile, put the flour, breadcrumbs and egg in 3 separate bowls. Then begin to coat the halloumi in the flour, then eggs then breadcrumbs.

4. Heat the remaining oil in a large non-stick pan over medium heat and begin to fry the halloumi for 1 minute each side or until golden and crisp. Transfer to a plate.

5. Preheat a grill to medium. Arrange the halloumi and courgette in a small baking dish. Drizzle the tomato mixture between and slightly over the halloumi. Then top the halloumi with slices of mozzarella.

6. Place under the grill for 3 minutes or until the mozzarella is golden. Sprinkle with the pine nuts to serve, with extra salad if you like.

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