I’ve had such a great Easter-holiday – The days have been filled with some amazing food and tonnes of candy, I’ve seen family and friends that I haven’t seen since Christmas and Sweden have shown itself from its best side with some incredible spring-weather.
However, today its back to reality with two new courses starting but since its only a 4-day week I think I will survive even though my feet have been quite comfortable placed on the couch. This weekend I´m going to Gothenburg to their Wine and Deli Trade Show and I think I’m a bit too exited for my own good. I just love trade shows – They are filled with people just as crazy about food as me and I can talk about food as much as I want without people thinking I´m weird.
As the weather changes my cooking also change. Right now I´m craving fresh, fast and simple food more than ever and this dish is a perfect example of whats going on in my kitchen right now. It’s packed full with veggies, the tomato sauce is fresh and taste like herbs but it’s still a bit naughty with the bacon and chorizo on top. Perfect balance.
This is what you need;
1 red onion
200 g bacon
10 slices smoked chorizo
1 block halloumi
1 tbs turmeric
1 tbs cumin
1 tbs onion powder
1 tbs salt
1 tbs smoked sweet paprika
1 can pasta sauce with herb flavor
Parsly to serve
Preheat your oven to 200 degrees on the grill setting.
Cut the zucchinis and onion into bite sized cubes and set them aside.
Then cut the bacon and smoked chorizo into small pieces and fry them crunchy in a pan on medium heat (no oil is needed since both the bacon and chorizo are quite fatty). Drain them off on some kitchen paper while starting to soften the veggies in the same pan. It there is loads of fat still left, drain some of it off before starting to cook the veggies.
Once the veggies are soften but still have some bite to them, pour over the pasta sauce and the spices. Let cook together for about 2-3 min before transferring it over to a oven-proof dish. Cut the halloumi into 5 mm thick slices and put them on top.
Sprinkle the bacon and chorizo crumbles on top and bake in the oven for 5-10 min until its bubbling hot and the halloumi have gotten some color. Serve with parsly on top.