This easy one pot dish of baked halloumi, veggies and beans in a rich tomato sauce is a lovely vegetarian midweek meal (and it’s also naturally gluten free). Scattered with pine nuts and fresh herbs to finish, it’s a delicious dish to enjoy with gluten free flatbread and salad. Or of course you can also enjoy it as a standalone dish.
One pots make life so much easier, mainly as you don’t have to tackle a pile of washing up afterwards! They also help to ensure all the wonderful flavours from your ingredients aren’t wasted during the cooking process.
This is a naturally gluten free one pot, so is a great one to make when catering for a group or family with only one coeliac. Dishes like this are the best way to keep everyone happy and I love being able to cook the same thing for everyone.
Can I Use Different Veggies?
Yes the base of this dish is really flexible, so feel free to change it up and use whatever veg you have in your fridge. If using harder veggies (such as squash or carrots), give them a bit longer in the pan at the beginning to soften them up nicely.
Baked Halloumi, Vegetable & Bean One Pot (GF)
Time for the recipe hurrah! Scroll on down for aaaaaall the details and some handy photos to help guide you through the recipe. Feel free to email me any questions or comments you might have – email@example.com – or DM me on social media @myglutenfreeguide.
This one pot will serve four people if you serve with sides of bread and salad. Otherwise as a standalone dish it is best served to 2-3 people.
If you enjoy making this baked halloumi one pot, I would be really grateful if you could review the recipe on the card below.
Enjoy! Laura xxx
Veggies and beans baked in a rich tomato sauce, topped with delicious halloumi, pine nuts and herbs. A one pot, naturally gluten free meal.
- 1 red onion
- 1 aubergine
- 1 courgette
- 1 bell pepper (red, yellow or orange)
- 150g baby plum tomatoes
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 2 cloves garlic
- 1 tbsp tomato paste
- 1 tin (400g) cannellini beans
- 2 tins peeled plum tomatoes
- 1 block hallomi (approx 225g)
- 30g pine nuts
- Optional: fresh basil, parsley or oregano to finish
- Dice the onion and pan fry over a medium-low heat for 5 minutes.
- Chop the aubergine, courgette and pepper into pieces and add them to the pan. Cook for 10 minutes until the aubergine had started to soften and the onion is soft and translucent.
- Add the smoked paprika, oregano, minced garlic and baby plum tomatoes to the pan and stir through. Cook for a minute or two until the garlic is fragrant.
- Add the tomato paste, beans, crushed peeled plum tomatoes (use your hand to squish them into pieces as you add them to the pan). Then bring to simmering point and cook over a medium heat for 10 minutes, stirring regularly.
- Now your pan goes into oven at 200C fan for 20 minutes.
- Slice the halloumi, then remove the pan from the oven, lay the halloumi slices on top of the bake and cook for a further 15 minutes.
- Then scatter the pine nuts over the bake and bake for a final 5 minutes.
- To serve, scatter with the chopped fresh herbs and enjoy with gluten free flatbread and a big salad.
For more delicious dinner ideas, why not try some of my other gluten free recipes or book mark them for later:
- Chicken Satay Coconut Curry
- Courgette, Pea & Feta Fritters
- Pan-Fried Gnocchi with Pancetta, Leeks & Peas
Enjoy! Laura xxx