Slow Cooker Halloumi Bake
A vegetarian slow cooker vegetable bake with layers of tomatoes, peppers, sweet potato and halloumi
- 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.
Calories: 270kcal | Carbohydrates: 16g | Protein: 16g | Fat: 15g | Saturated Fat: 10g | Sodium: 776mg | Potassium: 578mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6735IU | Vitamin C: 134.1mg | Calcium: 653mg | Iron: 0.9mg