Cacciatore halloumi

Name: Cacciatore halloumi
Cook time: 20 min
Yield: 2
Cuisine: Western Europe

with olives and mustard mashed potato

Ready in around 20 mins

RECIPE FACT:

A vegetarian version of a rustic Italian hunter’s dish.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE MUSTARD MASH:
Add the steamed potatoes to a pot and pour in the mustard cream, season with salt and place the pot over a medium-high heat. Bring up to a boil, cover with a lid and reduce heat to low. Cook for 4-5 mins checking regularly to ensure the cream isn’t burning. Mash with a potato masher and mix well to combine, cover with a lid and keep warm. The mash will thicken up as it sits.
2. TO PREPARE THE VEGETABLES:
Roughly chop the mixed olives. Slice the silverbeet leaves and stalks into ½ cm slices, keeping them both separated. Slice the roasted capsicum into ½ cm strips. Cut the halloumi into 2 cm cubes.
3. TO COOK THE HALLOUMI:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the halloumi and cook for 3-4 mins turning regularly until golden. Remove from the pan and cover to keep warm.
4. TO COOK THE CACCIATORE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the silverbeet stalks and cook for 1-2 mins. Add the silverbeet leaves and capsicum and cook for 1-2 mins. Pour in the tomato and red wine sugo, olives and halloumi then cook for a further 1-2 mins.
TO SERVE:
Spoon the mustard mash into bowls and spoon over halloumi cacciatore. Serve with a handful of rocket on top and a grind of freshly cracked pepper. Serve any remaining rocket on the side, drizzled with olive oil.