Lime Glazed Halloumi
with Charred Corn, Tomato Salsa and Spiced Rice
Our Lime Glazed Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
Medium Tomato
1
Garlic Clove
1
Lime
250
Halloumi
(Contains Milk)
150
Sweetcorn
1
Central American Style Spice Mix
150
Basmati Rice
10
Vegetable Stock Paste
(Contains Celery)
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Rice
1
Olive Oil for the Salsa
1
Honey
10
Butter
Nutritional information
Instructions
Cut the tomato into 1cm pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
Drain the sweetcorn in a sieve.
Squeeze half the lime juice into a small bowl and add the olive oil for the salsa (see pantry for amount). Season with salt and pepper.
Mix together, then add the tomato chunks. Stir together, then set your tomato salsa aside.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic and Central American style spice mix (add less if you'd prefer things milder). Fry for 1 min.
Pour the water for the rice (see pantry for amount) into the pan with the garlic.
Stir in the rice and vegetable stock paste, then bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Wipe out the bowl.
Once the sweetcorn is charred, transfer to the (now empty) halloumi bowl.
Wipe out the frying pan and pop on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Once golden, remove the pan from the heat and allow to cool slightly.
Drizzle over the honey (see pantry for amount) and remaining lime juice. Turn the halloumi to glaze it.
When everything's ready, fluff up the rice with a fork and stir through the butter (see pantry for amount), lime zest and sweetcorn. Taste and season with salt and pepper if needed.
Serve the rice with the halloumi on one side, spooning over any leftover glaze from the pan. Add the tomato salsa on the other side.
Top with a dollop of yoghurt to finish.
Enjoy!
