Tomato & Chilli Halloumi

asian

Tomato & Chilli Halloumi

Oh, how I love halloumi. I can’t resist its gorgeous chewy saltiness and always have a block or two in the fridge. Usually I have it just as it comes, sizzling from the pan, or cut into squares and added to soups for a salty hit. Here, however, it’s the star of a stunning, spicy, tomato-rich stir fry. If you’re a halloumi fan like me, this will be on your repeat list!

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Ingredients

  • halloumi 450 g (cubed)
  • onion 1 (sliced)
  • garlic cloves 6 (crushed)
  • mixed chillies 1 (chopped)
  • bell pepper 2 (sliced)
  • tomatoes 4 (chopped)
  • tomato purée 2 tbsp
  • cider vinegar 1 tbsp
  • sriracha 2 tbsp
  • soy sauce 2 tbsp
  • honey 2 tbsp
  • basmati microwave rice 500 g

Method

  • Drain and pat dry the halloumi with kitchen paper, then cut into bite size pieces.
  • Peel and slice the onion, peel and crush the garlic. Finely chop the chilli. Deseed and slice the peppers, chop the tomatoes.
  • Combine the tomato purée, cider vinegar, sriracha, soy sauce, honey and 2 tbsp water per serving in a small bowl. This is your sauce for step 7.
  • Heat a dash of oil in a large frying pan over a medium heat. Add the halloumi and fry for around 4–5 minutes, turning occasionally until golden all over. Remove and wipe out the pan.
  • Heat another dash of oil and fry the onion, garlic and chilli for 5 minutes, stirring occasionally until softened. Add the pepper and tomatoes and stir fry for 2–3 minutes. Pour in the sauce, turn down the heat slightly and gently bubble for 2 minutes.
  • Cook the rice according to the packet instructions.
  • Put the halloumi back into the pan and coat with the sauce. Cook for another couple of minutes to warm through, loosening with a splash of water if needed.
  • Plate up the rice, top with the halloumi and vegetables. Enjoy!

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