Trade conventional baked good covering for thick cuts of brilliant, crunchy halloumi in this sans gluten wiener prepare formula. Delicious plum tomatoes, tart dark olives, new fennel and Cumberland wieners meet up to make this fantastic 30-minute dinner. Present with a cucumber and mint side plate of mixed greens for a compensating weeknight dinner
½ tbsp olive oil
795g Sainsbury’s Taste the Difference Cumberland Sausages, cut into 2-3cm pieces
1 onion, finely diced
1 fennel bulb, finely diced
2 cloves garlic
1 red peppers, cut
1 tbsp tomato puree
400g tin plum tomatoes
½ tbsp new thyme leaves, generally cleaved
1 tsp dried oregano
50g dark olives, pitted
250g halloumi, cut into ½cm cuts
14g new basil leaves, torn
For the serving of mixed greens
200g celebration plant tomatoes
14g new mint, generally slashed
½ lemon, squeezed
Warmth the oil in a 24cm round ovenproof dish on the hob over a medium/high warmth and include the frankfurter pieces. Cook for 4-5 minutes until sautéed all finished, at that point eliminate from the skillet. Add the onion and fennel to the dish and cook for 5 minutes, until mollified and delicately brilliant.
Include the garlic and peppers and cook for 1 moment, at that point include the tomato purée, tinned tomatoes, thyme and oregano with a sprinkle of water. Return the frankfurters to the skillet and include the olives. Stew everything together for 10 minutes, at that point eliminate from the warmth.
In the interim, split the cucumber and scoop out the seeds, at that point cut into half moons. Generally cleave the plant tomatoes, at that point blend in with the cucumber and mint. Dress with the lemon squeeze and season.
Lay the halloumi pieces out over the head of the dish at that point place under a hot flame broil. Cook for 3-4 minutes, until the halloumi is profound brilliant and everything is percolating. Leave to cool marginally for a couple of moments, at that point decorate with the torn basil leaves and present with the serving of mixed greens.