Halloumi me yiahni

Method

Slice the halloumi into 1cm thick slabs and set aside. Heat the olive oil in a large pan and sauté the diced onions and minced garlic until soft and golden. Stir in the tomato paste and cook for 1 minute, then add the tinned tomatoes, oregano, bay leaf and water, seasoning well with salt and pepper. Simmer the sauce for 15 minutes until it thickens slightly. Carefully place the halloumi slices into the sauce, ensuring they are submerged or partially covered. Reduce heat to low and simmer gently for 8-10 minutes, turning the cheese halfway through cooking, until it is warmed through but still holding its shape. Serve hot in shallow bowls with the tomato sauce spooned over, accompanied by crusty bread to soak up the sauce.