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To serve 4


  • 1 tablespoon extra virgin olive oil
  • 500g Claytons Organic Beef Mince
  • 1 leek, white part only, sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 350g jar roasted vegetables pasta sauce
  • 400g can cherry tomatoes in juice
  • 100g baby spinach
  • 225g packet haloumi cheese, cut into 1cm-thick slices
  • 1/2 cup grated mozzarella (500g)
  • Fresh basil leaves, to serve
  • Crusty bread, to serve


  1. Preheat grill on high.
  2. Heat oil in a large, flameproof frying pan over high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add leek, garlic and oregano. Cook, stirring, for 3 minutes or until leek softens. Add pasta sauce, tomatoes and 1/2 cup water. Bring to a simmer. Simmer for 2 minutes or until mixture thickens slightly. Stir in spinach. Remove from heat.
  3. Place haloumi on mince mixture. Sprinkle with mozzarella. Grill for 2 to 3 minutes or until cheese is golden. Sprinkle with basil leaves. Serve with bread.

Recipe adapted from: