Description
Marry Me Halloumi | One Pan Wonder
This dish is a vegetarian twist on the beloved “Marry Me Chicken” known for its creamy, irresistible sauce. The name comes from its ability to wow anyone with its flavor—it’s said to be so good, it might just lead to a marriage proposal! Instead of chicken, this version uses halloumi, which adds a perfect salty, chewy bite. Ready in just 20 minutes, this one-pan wonder will make dinnertime a special occasion with minimal clean-up! Perfect for a cozy night in or impressing your loved ones.
200g halloumi, sliced
200g cherry tomatoes, halved
3 garlic cloves, minced
150ml cream
50g grated parmesan
1 tsp dried basil
1 tbsp olive oil
Directions:
1. Heat olive oil in a pan. Add halloumi slices and cook until golden.
2. Add garlic and cherry tomatoes, cooking until softened.
3. Pour in cream, parmesan, and basil. Simmer for 5 minutes.
4. Serve hot with pasta or rice.
Prep Time: 20 mins
Kcal: 450
Step-by-Step Guide
Follow these detailed instructions for perfect Marry Me Halloumi every time.
- Prep Ingredients: Slice 200g of halloumi into 1/2-inch thick pieces. Halve 200g of cherry tomatoes and mince 3 garlic cloves. Measure out 150ml of cream, 50g of grated parmesan, and 1 tsp of dried basil.
- Sear the Halloumi: Heat 1 tbsp of olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the halloumi slices in a single layer. Cook for 2-3 minutes per side until deeply golden and crispy. Remove from the pan and set aside on a plate.
- Build the Sauce: In the same pan, reduce heat to medium. Add the minced garlic and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the garlic is fragrant and the tomatoes begin to soften and release their juices.
- Combine and Simmer: Pour the cream into the pan, then stir in the grated parmesan and dried basil. Bring to a gentle simmer. Let the sauce cook for 4-5 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon.
- Finish the Dish: Return the seared halloumi to the pan, nestling it into the creamy tomato sauce. Spoon some sauce over the top and let it warm through for 1-2 minutes before serving.
Serving Suggestions
This rich and creamy dish pairs beautifully with several sides. For a classic meal, serve it over a bed of freshly cooked pasta like fettuccine or linguine to soak up the sauce. It’s also excellent with fluffy white rice, creamy mashed potatoes, or crusty bread for dipping. For a lighter option, try it alongside a simple green salad or steamed green beans to balance the richness.
How-to Summary
In summary, create this one-pan wonder by searing halloumi until golden, then using the same pan to make a creamy garlic-tomato sauce with parmesan and basil. Simmer to thicken, return the halloumi to warm through, and serve immediately with your chosen side.
Frequently Asked Questions
- Can I use a different cheese instead of halloumi? Halloumi is ideal for its high melting point, which allows it to be seared. For a similar texture, try paneer. For a different flavor, firm tofu (pressed and patted dry) can work, but the result will be less salty and chewy.
- How can I make this recipe dairy-free? Substitute the halloumi with extra-firm smoked tofu. Use a full-fat, unsweetened coconut cream in place of dairy cream and a nutritional yeast or vegan parmesan alternative.
- Why is my sauce too thin? The sauce thickens as it simmers and cools. Ensure you simmer for the full 5 minutes. If it’s still too runny, create a quick slurry by mixing 1 tsp of cornstarch with 1 tbsp of water and stir it into the simmering sauce for 1-2 minutes.
- Can I prepare this dish ahead of time? You can prep ingredients ahead, but for best texture, cook and serve immediately. Halloumi can become rubbery upon reheating, and the sauce may separate.
- What can I use instead of dried basil? Fresh basil is a wonderful substitute; add 1 tbsp chopped at the very end of cooking. Dried oregano or an Italian herb blend are also good alternatives.
Common Mistakes to Avoid
- Overcrowding the Pan: When searing the halloumi, ensure the slices are not touching. Overcrowding steams the cheese instead of creating a crispy, golden crust.
- Burning the Garlic: Add the garlic after removing the halloumi and reducing the heat. Garlic burns quickly and will turn bitter if cooked over too high a heat.
- Using Low-Fat Cream: For a luxuriously thick sauce that doesn’t split, always use full-fat heavy (double) cream. Lower-fat alternatives may curdle when simmered.
- Overcooking the Halloumi: Halloumi only needs a quick sear on each side. Cooking it for too long in the initial sear can make it overly tough.
Conclusion
This Marry Me Halloumi truly lives up to its name, offering an unforgettable combination of salty, crispy cheese and a luxuriously creamy tomato sauce. It’s a perfect 20-minute vegetarian meal that feels indulgent yet is surprisingly simple to make. By following this guide and avoiding common pitfalls, you can create a stunning, restaurant-quality dish that is guaranteed to impress at any dinner table. Enjoy your culinary triumph!