Ingredients

Method

• 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

Ingredients

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