Smashed tomato-and-red pepper smoor

Smashed tomato-and-red pepper smoor

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  • 4
  • Easy
  • Carb Conscious
  • 10 minutes
  • 40 minutes
  • Woolworths Iona Rosé 2019


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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