This one-pot recipe consists of chorizo, halloumi and miniature potatoes, seasoned with herbs and mixed into a tomato sauce. Topped with sour cream, spring onions and fresh parsley and served with fresh crusty bread to soak up the sauces. It’s a delicious simple dish for the whole family to enjoy and it will save you lots of time being a one-pot dish.
Serves 4
Ingredients
300g miniature potatoes
tin of chopped tomatoes
Block of halloumi cheese, half chopped into squares, half sliced
Chorizo ring
1 red pepper, diced
100ml beef stock
garlic clove, minced
sea salt and black pepper
Sour cream, spring onions, slice of lemon, chopped parsley and fresh crusty bread to serve
Method
Preheat the oven to 200 degrees / gas mark 6
In a large skillet on a medium heat, add the chorizo, pepper, garlic and half the halloumi
Cook for 3-5 minutes until the pepper softens and the halloumi starts to crisp
Add in the miniature potatoes and mix until they are coated in all of the juices
Stir in the chopped tomatoes, beef stock, fresh parsley and season with salt and pepper
Cook in the oven for 40-45 minutes until the potatoes are cooked through
Once cooked, top with the extra slices of halloumi and grill for 2-3 minutes
Serve warm, topped with sour cream, spring onions, fresh parsley and fresh crusty bread to dip
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