Roasted Tomato Polenta with Vegan Halloumi
This Roasted Tomato Polenta with Vegan Halloumi is a hearty plate of food that celebrates the end of summer.
Servings: 2 people
Calories: 554.79kcal
Ingredients
For the roasted tomatoes
- 150 g heirloom tomatoes
- 4 cloves garlic peeled
- 2 tablespoons olive oil
For the fried vegan halloumi
- 100 g vegan halloumi cut into slices
- 1 tablespoon olive oil
For the polenta
- 80 g dry quick-cooking polenta
- 1 tablespoon vegan butter
- salt and pepper to taste
Instructions
To roast the tomatoes
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Cut your tomatoes so that they are all roughly the size (no larger or smaller than the size of a cherry tomato).
- Add the tomatoes to a roasting tin with the whole, peeled garclic cloves.
- Drizzle with the 2 tablespoon olive oil.
- Roast in the oven for 10 - 15 minutes or until the tomatoes are bursting and the garlic is soft.
To fry the vegan halloumi
- Heat 1 tablespoon of olive oil in a frying pan.
- Once hot, fry the vegan halloumi in the oil for 3 - 5 minutes or until golden and crisp.
- Flip over and cook the remaining side until golden and crisp (also 3 - 5 minutes).
To make the polenta
- While everything else is cooking, add the polenta to a saucepan with the water.
- Bring to a simmer.
- Keep stirring until it becomes creamy and thick.
- Turn off the heat and stir in the butter and season with salt and pepper.
- Divide the polenta between plates. Spoon the tomatoes over top, then add the vegan halloumi.
- Enjoy while still hot.
Nutrition
Calories: 554.79kcal | Carbohydrates: 37.16g | Protein: 15.57g | Fat: 38.48g | Saturated Fat: 12.65g | Polyunsaturated Fat: 4.08g | Monounsaturated Fat: 20.26g | Trans Fat: 0.03g | Sodium: 650.81mg | Potassium: 258.78mg | Fiber: 1.71g | Sugar: 2.53g | Vitamin A: 978.22IU | Vitamin C: 12.14mg | Calcium: 519.37mg | Iron: 0.82mg