Spanish · Soup

Halloumi Ramen in tomato and olive oil

This Spanish Ramen leans on tomato and olive oil to do the heavy lifting. We slow-cook the Halloumi for real depth, then bring it together in one pan.

4.7 from 22 cooks

Prep30 min

Cook60 min

Serves4

LevelMedium

Members' recipe

Ingredients

450ghalloumi
500mlstock
2 tbspolive oil
1 large, choppedonion
2 tspmanchego

Method

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the halloumi dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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