Ingredients

Method

• 4 T olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 red chilli, chopped
• 200 g Woolworths baby Rosa tomatoes
• 1 x 400 g can crushed tomatoes
• 1 T tomato paste
• 100 g Woolworths sundried tomato quarters, plus 2 T liquid
• 3 cups vegetable or chicken stock
• 120 g halloumi, sliced
• sea salt and freshly ground black pepper, to taste
For the cheesy air-fryer scones:
• 300 g flour
• ½ t salt or onion powder
• 1 T baking powder
• 40 g very cold butter, grated
• 100 g Cheddar, grated
• 1 cup buttermilk

Method

Ingredients

1. Heat the oil in a saucepan. Add the onion and cook over a medium heat until soft. Add the garlic and chilli and cook for 1 minute.

2. Add the Rosa tomatoes and cook for 2 minutes. Add the crushed tomatoes, tomato paste and sundried tomatoes. Cook for 2 minutes, then add the stock. Cover and simmer for 5 minutes.

3. Fry the halloumi in a hot pan until golden on both sides. Divide the soup between bowls, top with the halloumi, season and serve with the buttered cheese scones.

4. To make the scones, place the dry ingredients into a bowl. Rub in the butter using your fingertips. Do the same with the cheese.

5. Using a butter knife, mix in the buttermilk until a soft dough is formed. Pat out on a lightly floured surface and cut out 6 rounds using a cookie cutter.

6. Place on a baking tray lined with baking paper and chill for 10 minutes. Cook in the air-fryer at 180°C for 12 minutes.

Cook's note: Double the quantity of scones and store half in the freezer, ready to heat before loadshedding hits. Freeze any leftover soup to use as a pasta sauce.

Cook our May/June 2023 cover!

To make Abi’s deconstructed braaibroodjie soup, add a dollop of cream or amasi, fresh oregano and a seed-and-nut sprinkle to the fiery three-tomato soup, and serve with the perfect cheese toastie – preferably made with white bread and orange Cheddar cheese for the real braaibroodjie effect!

Photographs: Jan Ras 
Food Assistant: Lerato Motau