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15 minutes

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Smashed tomato-and-red pepper smoor

40 minutes

Smashed tomato-and-red pepper smoor

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

200 g Woolworths baby Rosa tomatoes
2 red peppers, halved and seeded
4 cloves garlic, halved
6 anchovy fillets (optional)
3 T olive oil
sea salt and freshly ground black pepper, to taste
320 g halloumi, halved lengthways

Method

1. Preheat the oven to 180°C. Place the tomatoes inside the red peppers on a baking tray, then tuck the garlic and anchovies inside the peppers and drizzle with olive oil. Roast for 30 minutes. Place them in a mortar and pestle and bash until chunky. Season to taste.

2. Place the halloumi in a heated ovenproof pan. Fry on both sides until crispy, then place into the oven until oozy, about 30–40 minutes Serve with the tomato smoor.

Find more South African recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

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Smashed tomato-and-red pepper smoor

Smashed tomato-and-red pepper smoor

Ingredients

Method