Description
Marry Me Halloumi: One Pan Wonder
Inspired by the romantic legend of “Marry Me Chicken,” this vegetarian twist is a creamy, dreamy delight that’s ready in just 20 minutes! Cooked with a luscious sauce made of garlic, cherry tomatoes, herbs, and parmesan, this dish is a testament to how halloumi can steal the spotlight. It’s perfect for a special occasion or just a deliciously simple weeknight dinner. Enjoy it over pasta, rice, or alongside roasted veggies for a complete meal!
225g reduced-fat halloumi, thickly sliced
Salt & pepper
1 onion, diced
1 garlic clove, minced
150g cherry tomatoes, halved
240ml vegetable stock
120ml reduced-fat cream
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp smoked paprika
2 tbsp grated vegetarian parmesan
Handful of fresh spinach
Directions:
1. Season and fry halloumi until golden; set aside.
2. Sauté onion and garlic, add tomatoes, then simmer with stock.
3. Stir in cream, herbs, and parmesan, add spinach.
4. Return halloumi to pan; simmer for 2 mins.
Prep Time: 5 mins
Kcal: 459
Step-by-Step Guide
1. Pat the halloumi slices dry with a paper towel and season both sides with salt and pepper. Heat a large, non-stick pan over medium-high heat. Add the halloumi slices and fry for 1-2 minutes per side until beautifully golden brown. Remove from the pan and set aside on a plate.
2. In the same pan, reduce the heat to medium. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the halved cherry tomatoes to the pan and cook for 2 minutes, allowing them to soften slightly. Pour in the vegetable stock, bring to a gentle simmer, and let it cook for 3-4 minutes to reduce slightly.
4. Reduce the heat to low. Stir in the reduced-fat cream, dried oregano, dried thyme, smoked paprika, and grated vegetarian parmesan. Mix well until the sauce is smooth and creamy.
5. Add the handful of fresh spinach to the sauce, stirring until it wilts, which will take about 1 minute. Carefully return the fried halloumi slices to the pan, nestling them into the sauce. Let everything simmer together for 2 final minutes to warm the halloumi through.
Serving Suggestions
This rich and creamy dish is incredibly versatile. For a classic pairing, serve it over a bed of freshly cooked pasta like fettuccine or pappardelle to soak up the delicious sauce. It also pairs wonderfully with fluffy rice, creamy mashed potatoes, or crusty bread. For a lighter option, serve alongside simple roasted vegetables like asparagus or broccoli, or a crisp green salad to balance the richness.
How-to Summary
Quickly pan-fry seasoned halloumi until golden and set aside. In the same pan, sauté onion and garlic, add tomatoes, then simmer with vegetable stock. Create the creamy sauce by stirring in cream, dried herbs, and parmesan, then wilt the spinach. Finally, return the halloumi to the pan and simmer for two minutes to combine.
Frequently Asked Questions
Can I use regular halloumi instead of reduced-fat?
Absolutely. Regular halloumi will work perfectly and may provide a slightly richer flavor and creamier texture when fried.
What can I use instead of vegetarian parmesan?
Nutritional yeast is an excellent dairy-free alternative for a cheesy, umami flavor. A hard Italian-style vegetarian cheese or a sprinkle of your favorite grated cheese also works.
How can I make this dish vegan?
Use a vegan halloumi alternative and substitute the cream with a plant-based single cream or full-fat coconut milk. Replace the parmesan with nutritional yeast or a vegan hard cheese.
Can I prepare this sauce in advance?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stove, frying fresh halloumi just before serving and adding it to the warm sauce.
My sauce seems too thin. How can I thicken it?
Let it simmer for a few extra minutes to reduce. Alternatively, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce until thickened.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as this will steam the slices instead of creating a proper golden sear. Do not add the cream to a boiling sauce, as high heat can cause it to separate; ensure the heat is low when incorporating it. Finally, don’t skip drying the halloumi before frying, as excess moisture will prevent proper browning.
Conclusion
This Marry Me Halloumi is a spectacular vegetarian main that lives up to its name, offering luxurious flavor with minimal effort. The combination of creamy sauce, sweet tomatoes, and perfectly seared halloumi creates a truly special dish that’s sure to impress. Quick enough for a weeknight yet elegant enough for a date night, this one-pan wonder proves that incredible meals don’t have to be complicated.