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Blistered tomato 'koshari' with haloumi

Name: Tomato koshari with haloumi recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 100ml extra virgin olive oil; 1 onion, finely chopped; 3 garlic cloves, chopped; 2 tbs tomato paste; 2 tsp baharat (Middle Eastern spice mix) or ground cinnamon; 500g cherry tomatoes; 2 tbs red wine vinegar; 250g haloumi, cut into 1cm cubes; 2 cups (290g) cooked basmati rice; 1 cup (125g) cooked macaroni; 400g can brown lentils, rinsed and drained; Crispy shallots, to serve; Pickled chillis, to serve; Toum (garlic sauce), to serve

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by Phoebe Wood

Feb 10, 2022

Add a pop of colour to your dinner party spread with Phoebe Wood's delicious blistered tomato 'koshari' with haloumi recipe.

100ml extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, chopped
2 tbs tomato paste
2 tsp baharat (Middle Eastern spice mix) or ground cinnamon
500g cherry tomatoes
2 tbs red wine vinegar
250g haloumi, cut into 1cm cubes
2 cups (290g) cooked basmati rice
1 cup (125g) cooked macaroni
400g can brown lentils, rinsed and drained
Crispy shallots, to serve
Pickled chillis, to serve
Toum (garlic sauce), to serve

Method

1.

Heat 80ml oil in a large frypan over medium heat. Add onion and a pinch of salt flakes and cook, stirring occasionally, for 3 minutes or until light golden. Add garlic and cook for 2 minutes, then stir in tomato paste, baharat, tomatoes and vinegar. Increase heat to high and cook, stirring occasionally, for 6-7 minutes until tomatoes are lightly blistered and starting to break down. Burst a few tomatoes with the back of a spoon. Add haloumi and cook for 2-3 minutes until lightly coloured.
2.

Heat remaining 1 tbs oil in a separate large frypan over medium heat. Add cooked rice and macaroni and cook for 2-3 minutes to warm through, then stir through the lentils.
3.

Divide rice mixture between serving bowls and spoon over the tomato sauce. Scatter with fried shallots and serve with toum and pickled chillies alongside.