Kolokasi and Halloumi Bake
Ingredients
• 2 x Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, sliced into 1cm slices.
• 225g Straggato Yoghurt Light (5% Fat) Charalambides Christis
• 3 Bulbs of Kolokasi, about 750g
• 2 Celery Stems, small and thin ones, very thinly sliced
• ½ cup Celery Leaves, roughly chopped
• 400g Tomato Pulp, canned
• 2 tbsp Tomato Paste
• 5 Sun Dried Tomatoes, finely chopped
• 1 Red Onion, finely chopped
• 1 Clove Garlic, finely minced with a garlic presser
• 1 tbsp Grape Molasses, plus more for drizzling
• 220ml Water
• 50ml EVOO, Extra Virgin Olive Oil
• 1 tsp Dry Mint, ground, plus more for garnishing
• 1 tsp Dry Coriander, ground
• ½ tsp Aleppo Peppers, ground (or any mild paprika, not smoked)
• 1 tsp Fine Sea Salt
Instructions
1. Peel the bulbs of kolokasi by holding it with a kitchen towel and then wiped with kitchen paper. Cut in small pieces, about 2cm.
2. Place a pot filled with water on high heat and when it boils drop in the kolokasi pieces. Bring back to a boil and simmer for about 20’ to soften.
3. Remove from the water, drain and add into an oven proof dish. With a spatula gently press on the kolokasi reducing their height by about ⅓. Drizzle with 25ml of the oil and season with half the salt.
4. Place in a preheated oven, 190°C air-circulation and elements on (not grill), rack set in the middle and cook for about 25’ and until gets a bit crispy.
5. In the meantime, place a frying pan on medium heat and add the remaining 25ml of the oil. A minute later add the onions and fry for about 6’ to soften. 2’ before the end add the garlic. Add the tomato paste, stir well and then add the tomato pulp along with the sun-dried tomatoes, the celery leaves, the dry coriander, the remaining salt and Aleppo peppers. Pour the water, add the mint and the grape molasses, mix well and bring to a boil. Reduce the heat and cook for about 20’ while stirring frequently.
6. Remove the dish from the oven and add the tomato sauce on top of the kolokasi making sure that is spread all over and add the halloumi slices on top.
7. Place the dish back to the oven where this time the temperature is set to max, rack to almost the top and the broiler/grill is turned on. Grill for about 5’ for the halloumi to char a bit while making sure that is not burnt.
8. Remove from the oven and add to the center of the dish the yoghurt, sprinkle some more mint and add on top some slices of the celery stems. Finally drizzle on top some more grape molasses and serve.
