Serves: 4 servings
  • 2 tbsp good quality extra virgin olive oil
  • 2 cloves garlic, chopped
  • 2 green onions, chopped
  • 2 cups dried wild mushtooms, re-hydrated and drained* (see Galley Kat Note below)
  • 5 medium tomatoes, roughly chopped
  • 1 small zucchini, roughy chopped
  • 1 tbsp paprika
  • salt and pepper
  • ½ cup red wine** (see Galley Kat Note below)
  • ¼ cup fresh basil, roughly chopped
  • 1 block halloumi cheese, sliced*** (see Galley Kat Note below)
  • 1 cup cherry tomatoes
  • toasted ciabatta bread, for serving
  1. In saucepan heat the oil and sauté garlic until fragrant.
  2. Add onion and mushrooms and continue to saute for another couple of minutes.
  3. Deglaze with wine.
  4. Dump in tomatoes and zucchini and simmer until some of the liquid is gone and has become a bit saucey.
  5. Stir in basil.
  6. Scoop the mixture into the Omnia cooking pan.
  7. Arrange halloumi slices evenly over the mixture and dot with the cherry tomatoes.
  8. Set on heated Omnia base plate and cook on high for 5 minutes then reduce heat to medium low and continue to cook until chesse is melty and cherry tomatoes are withered, about 20-25 minutes.
  9. Scoop into bowl and serve with toasted chiabatta and extra basil leaves.
Galley Kat Notes
*mushrooms could be substituted with sausage
**if using re-hydrated dried mushrooms try reserving ½ cup of the broth and using it instead of the wine.
*** if you can't find halloumi you can use feta instead
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