Description
Delicious Halloumi Hotpot
This halloumi hotpot is a hearty, one-pan dish that brings together smoky chorizo, tender sweet potatoes, and rich halloumi cheese. Inspired by classic hotpot recipes, the dish gets a twist by grilling the halloumi until crispy, giving every bite a perfect contrast of flavors and textures. Whether you’re looking for a cozy dinner or something to impress your family, this dish is packed with warmth and satisfaction!
200g Spanish Chorizo, sliced
1 medium Red Pepper, diced
1 medium White Onion, diced
3 cloves Garlic, diced
2 tbsp Tomato Puree
2x 400g cans Chopped Tomatoes
120ml Vegetable Stock
200g Sweet Potato, diced
1x 400g can Black Beans, drained
1.5 tsp Smoked Paprika
1 tsp Ground Cumin
1/2 tsp Oregano
1/2 tsp Cayenne Pepper
400g Halloumi, thinly sliced
Fresh Parsley or Coriander, optional
Directions:
1. Fry chorizo in a pan until crispy, add onion, pepper, and garlic. Cook until soft.
2. Stir in tomato puree, chopped tomatoes, stock, sweet potatoes, black beans, and seasoning. Simmer for 30 mins.
3. Add halloumi slices on top, grill until crispy.
4. Garnish with parsley or coriander and enjoy!
Prep Time: 15 mins
Kcal: 712 per serving
Step-by-Step Guide
1. Prepare the Base: In a large, oven-safe skillet or casserole dish, fry the sliced chorizo over medium heat for 3-4 minutes until its oils are released and it starts to crisp. Add the diced onion, red pepper, and garlic. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
2. Build the Hotpot: Stir in the tomato puree and cook for 1 minute. Add the chopped tomatoes, vegetable stock, diced sweet potato, drained black beans, smoked paprika, cumin, oregano, and cayenne pepper. Stir well to combine.
3. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the sweet potato is tender. Stir occasionally to prevent sticking.
4. Add the Halloumi: Preheat your grill (broiler) to high. Uncover the pan and arrange the thin slices of halloumi evenly over the top of the hotpot.
5. Crisp the Cheese: Place the pan under the hot grill for 5-8 minutes, watching closely, until the halloumi is golden brown and crispy on top.
6. Serve: Remove from the oven, garnish with fresh herbs if desired, and serve immediately.
Serving Suggestions
This hearty hotpot is a complete meal on its own. For a lighter option, serve it with a simple green salad dressed with lemon vinaigrette. To soak up the delicious sauce, crusty bread or warm flatbreads are perfect. For a more substantial spread, pair it with a side of steamed greens like broccoli or kale.
How-to Summary
This one-pan halloumi hotpot is made by first frying chorizo and vegetables, then simmering them with tomatoes, stock, sweet potato, beans, and spices. Finally, halloumi slices are layered on top and grilled until crispy for a delicious, textured finish.
Frequently Asked Questions
Can I make this dish vegetarian? Absolutely. Omit the chorizo and use a tablespoon of olive oil to start. Add a pinch of salt and consider adding a diced aubergine or extra beans for substance.
How can I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan on the stove, adding a splash of water if needed. Note that the halloumi will soften upon reheating.
My sweet potato isn’t cooking through. What happened? Ensure the potato is diced into small, even cubes (about 1-2cm). If pieces are too large, they may need a longer simmering time with the lid on.
Can I use a different cheese? Halloumi is ideal for grilling. Substitutes like paneer or thick slices of fried feta can work, but they may behave differently under the grill.
Is the cayenne pepper very spicy? The 1/2 teaspoon provides a gentle warmth. For a milder dish, reduce it to 1/4 teaspoon or omit it entirely. For more heat, add a little more to taste.
Common Mistakes to Avoid
- Not using an oven-safe pan, forcing a messy transfer before grilling.
- Slicing the halloumi too thickly, preventing it from crisping properly under the grill.
- Rushing the simmering step; the sweet potato must be fully tender for the best texture.
- Leaving the hotpot unattended under the grill, as the halloumi can go from golden to burnt quickly.
Conclusion
This Halloumi Hotpot is the ultimate comfort food, masterfully combining smoky, spicy, and creamy elements in one simple dish. Its layered cooking process builds deep flavor, while the final grilled halloumi adds a spectacular crispy finish. Perfect for a fuss-free weeknight dinner or a casual gathering, this recipe is sure to become a cherished favorite in your culinary repertoire.