Halloumi is something I am rather addicted to, a cafe near my work sells amazing halloumi and flatbread salads which I love. So I wanted to make a dish in my slow cooker including halloumi and plenty of vegetables. A bake of some kind seemed to be in order.
I decided to make a slow cooker halloumi and sweet potato bake with plenty of peppers and tomatoes. I haven’t made a bake in my slow cooker before, so this was a bit of an experiment.
- 1 large sweet potato peeled and sliced thinly
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 4 tomatoes
- 250 g halloumi
Oil the slow cooker pot to prevent sticking/burning.
Place one layer of sliced sweet potato at the bottom.
Top with sliced peppers, tomatoes and half the halloumi.
Repeat the layer, without the cheese on this later (or if you use more cheese feel free to include it here!).
Place more sweet potato slices on top and top with sliced tomato and halloumi.
Season with salt and pepper to your taste, and sprinkle over a little dried rosemary.
Cook on low for 4 hours.
Check the sweet potato is tender all the way through (use a skewer or sharp knife to check).
Pour or spoon out any excess liquid before serving (there may be a little below the layers).
Slice through using a sharp knife and use a fish slice to serve.
Layering up the vegetables in the slow cooker.
Delicious served with salad, and the leftovers will be great for lunch.