Hasselback Halloumi with Rich Tomato & Olive Sauce


You will need

  • Olive Oil
  • 1 Red Onion peeled and chopped
  • 1 Garlic Clove peeled and crushed
  • 1 tsp caster sugar
  • 1 tbsp Turkish pepper paste (or quarter tsp chilli flakes)
  • 400g Passata
  • 4 tbsp black or green olives, halved
  • Pinch of Aleppo pepper (or a few chilli flakes)
  • Pinch of dried Oregano
  • Slice of Cartwright & Butler Honeycomb
  • 10 Cartwright & Butler Hickory Smoked Almonds. chopped
  • Fresh Oregano leaves (option)


Preheat the oven to 200 C/180 fan.
  1. Heat 2 tbsp olive oil in a medium saucepan.
  2. Add the onion and a pinch of salt and cook over a low/medium heat for 10 mins (don’t brown). Add the garlic and cook for 1 minute. Pour in the passata, add the sugar and a grind of black pepper, stir and simmer for 10 mins. Add the olives.
  3. Place the halloumi between the handles of 2 wooden spoons. Cut across the cheese at 0.5 cm intervals. Drizzle with olive oil and sprinkle over the Aleppo pepper and oregano.
  4. Spoon the tomato sauce into the base of a small ovenproof serving dish. Place the halloumi in the centre and bake for 20 mins. Finish off under a very hot grill to caramelise the top.
  5. Place a slice of honeycomb on top of the halloumi and sprinkle over the chopped nuts. Serve straight away with plenty of crusty bread and a fresh green salad.

To Shop

 Cartwright and Butler Honey

Cartwright and Butler Roasted Almonds