This Grilled Halloumi Cheese Bake is a quick and healthy, vegetarian dinner. Delicious crispy, salty cheese slices on top of a tasty tomato vegetable sauce, perfect for dunking!
Heat the oil in a large, lidded frying pan, add the onion and garlic and soften for 5 minutes.
Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.
Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splosh in too. Pop the lid on the pan and let everything cook down for about 10 minutes. (See notes below.)
Preheat the grill to very hot.
When the sauce had thickened and softened, cut the halloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.
Pop under the grill for about 5 minutes until the cheese is crunchy and golden.