I was originally going to call this a ‘halloumi bake’, which made sense, until it didn’t. Because I realised there’s actually no baking involved 🤣. So, we’re going with ‘halloumi hotpot’ as a nod to a classic hotpot (sliced potatoes on top of a meat based filing). Follow me…
Halloumi Hotpot Filling
There’s actually no halloumi in the filling, just on top. Here’s what you’ll need for the filling:
Chorizo – regular cured Spanish chorizo. Pepper, Onion & Garlic – for a base flavour. These are all fried in the oil released by the chorizo. Tomato – in the form of tomato puree and canned chopped tomatoes. Stock – adds depth of flavour and helps the potato cook through. Sweet Potato – offers a gorgeous sweet balance to the spicy/salty flavours of the chorizo. Black Beans – bulk out the filling and take on all the flavours really nicely. Seasoning – a simple spice mix of smoked paprika, cumin, cayenne pepper and oregano.
We’re actually going to add the sweet potato in raw and allow it to cook in the sauce. This way it’ll soak in all those gorgeous flavours. You’ll want to give the filling a nice, long gentle simmer, in order to reduce it and marry all of the flavours. Process shots: fry chorizo (photo 1), add onion, pepper & garlic (photo 2), fry (photo 3), add remaining ingredients (photo 4).
Halloumi Hotpot
Before you add the halloumi on top, you’re looking for the potato to be fork tender and for the sauce to be thick & no longer watery. When you add the halloumi you’ll need to overlap it slightly in order to completely cover the filling. As I mentioned earlier, we’re not going to bake this, but actually place it under the grill. The halloumi comes out much more golden/crisp. It’s also quicker too! Process shots: stir filling (photo 1), simmer (photo 2), add halloumi (photo 3), grill (photo 4).
How spicy is this?
It’s got a good kick, but nothing overbearing. If you’re at all wary just reduce the cayenne pepper.
What if I don’t have an oven-safe pan?
You can simmer the filling in a regular pan and then transfer it to a suitably sized baking dish before topping with the halloumi.
Can I substitute the halloumi?
The halloumi is key here. The saltiness works really well with the spice and sweetness in the sauce. Plus it goes beautifully crispy, which counteracts the softer, saucier filling.
Serving a Halloumi Hotpot
To serve, I like to finish with a pinch of coriander/cilantro or parsley, whichever I’ve got on hand. This is optional though. I also like to serve with some sliced avocado, but again, completely optional! For another bake/hotpot recipe check out my Chicken and Chorizo Potato Bake and Chilli Hotpot! Alrighty, let’s tuck into the full recipe for this halloumi hotpot shall we?!
How to make a Halloumi Hotpot (Full Recipe & Video)
