Haloumi and Pesto Tomato Stacks Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 180 degrees Celsius Line a baking tray with non-stick baking paper.
Cut each tomato horizontally into four slices. Cut haloumi into quarters, and then cut each quarter horizontally into three slices.
Cook haloumi in frying pan over medium heat for about 30 seconds per side, or until browned.
Put a slice of haloumi on the base slice of each tomato, and top with a little pesto. Put next tomato slice in place, then haloumi and pesto, and continue in this order until you put the top on the tomatoes.
Bake for 15 minutes, until softened. (If the stacks fall apart, gently put them back together).
Drizzle mixed lemon juice and olive oil on rocket, mix to coat.
Serve tomatoes on individual beds of dressed rocket.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.43 Kcal (1120 kJ)
Calories from fat	211.27 Kcal
		% Daily Value*
Total Fat	23.47g	36%
Cholesterol	24.91mg	8%
Sodium	631.71mg	26%
Potassium	42.07mg	1%
Total Carbs	2.5g	1%
Sugars	0.27g	1%
Dietary Fiber	0.39g	2%
Protein	13.86g	28%
Vitamin C	2.2mg	4%
Vitamin A	0.5mg	15%
Calcium	542.8mg	54%

Amount Per 100 g
Calories	384.66 Kcal (1610 kJ)
Calories from fat	303.88 Kcal
		% Daily Value*
Total Fat	33.76g	36%
Cholesterol	35.83mg	8%
Sodium	908.62mg	26%
Potassium	60.51mg	1%
Total Carbs	3.6g	1%
Sugars	0.39g	1%
Dietary Fiber	0.56g	2%
Protein	19.94g	28%
Vitamin C	3.1mg	4%
Vitamin A	0.6mg	15%
Calcium	780.8mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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