Hawaiian Halloumi (v)
with Rice and Pineapple Salsa
Pineapple and cheese is an undisputed retro party classic. We've given it a modern twist with spiced halloumi and a zingy little salsa. You don't even need a foil-covered half grapefruit to enjoy this version!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
1
Echalion Shallot
150
Basmati Rice
½
Mexican Style Spice Mix
250
Halloumi
15
Tomato Puree
1
Pineapple Rings
2
Lime
½
Vegetable Stock Powder
1
Mint
½
Coriander
Not included in your delivery
1
Olive Oil
1
Olive Oil for the Salsa
300
Water for the Rice
Nutritional information
Utensils
Instructions
Boil your kettle and pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir to dissolve. Halve, peel and slice the shallot into thin half moons. Halve, then remove the core from the red pepper and chop into 1cm chunks. Heat a glug of oil in a large saucepan on medium heat. Add the shallot and pepper, stir, and cook until soft, 5-7 mins.
Stir the tomato purée into the veggies and cook for 2 mins more. Add the basmati rice, pour in the stock and bring to the boil. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, drain the pineapple rings and chop into small ½cm chunks. Pop into a small bowl. Pick the mint leaves from their stalks and finely chop (discard the stalks). Zest the lime. Add the mint and lime zest to the pineapple along with the olive oil (see ingredients for amount) and a squeeze of lime juice. Set aside.
Cut the halloumi into 1cm thick slices. Put the olive oil (see ingredients for amount) in a mixing bowl with the Mexican spice. TIP: The Mexican spice is pretty spicy so go easy if you don't like it hot! Add the halloumi to the bowl and carefully coat in the spice mixture. Put a frying pan on high heat. Fry the halloumi slices until browned, 2-3 mins on each side. Remove from the heat.
Roughly chop the coriander (stalks and all). When the rice is cooked, stir in the coriander and squeeze in some lime juice. Taste and season with salt and pepper as necessary.
Fluff up the rice, share between your plates and top with the spiced halloumi. Finish with a generous spoonful of pineapple salsa. Tuck in!
