This one-pot recipe turned out pretty nice, and the Kidlet liked it as well! The beans add a bit of welcome heft to the recipe; we used gigantes plaki, but I think cannelini beans or butter beans would also work nice.

As written the recipe does not call for greens, but symbol thinks mixing in some kale or spinach towards the end would be nice, and I agree.

Smoky Tomato & Haloumi Bake

Happy Veggie Kitchen

Ingredients

• Olive oil
  
• 4 cloves garlic, sliced
• ¼-½ tsp chili flakes
• 1 tsp smoked paprika, or 1 tsp sweet paprika + 1-2 drops liquid smoke
• ½ tsp dried oregano
• ¼ tsp red wine vinegar
• ½ tsp brown sugar
• ¼ C vegetable stock
• 28oz (800g) tinned diced tomatoes
• 1 bunch kale or spinach, chopped
  
• 14oz (400g) white beans, drained and rinsed
  
• 1lb (450g) haloumi, sliced into thin strips
• fresh parsley or  cilantro to garnish (optional)

Directions

1. Preheat oven to 390°F.
   
2. Heat the olive oil in a dutch oven over medium heat.
3. Add the garlic and chili flakes and sautee until fragrant and starting to brown, ~1 minute.
4. Add the paprika and oregano and cook until fragrant, <30 seconds.
5. Add the vinegar, sugar, vegetable stock, and tomatoes. Simmer for 5 minutes.
   
6. Add the white beans and greens and stir together. Remove from heat.
7. Arrange the haloumi in a uniform layer atop the sauce, then bake, uncovered, for 20 minutes.
8. If you want the haloumi browned, stick is under the broiler for a bit.
9. Garnish and serve.