Lime Glazed Halloumi, Avocado and Pomegranate
with Spiced Corn Rice and Yoghurt
Our Lime Glazed Halloumi, Avocado and Pomegranate 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
150 grams
Basmati Rice
225 grams
Halloumi
(Contains Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Avocado
1 unit(s)
Pomegranate
1 unit(s)
Lime
160 grams
Sweetcorn
1 sachet(s)
Central American Style Spice Mix
15 grams
Vegetable Stock Paste
(Contains Celery)
25 grams
Sun-Dried Tomato Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Boil a full kettle.
Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Peel and grate the garlic (or use a garlic press).
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
Halve the pomegranate. Remove the seeds from the white pith by patting the outside of the pomegranate with the back of a spoon. Separate the seeds and place into a bowl. Careful - the juice stains. Discard the pith.
Zest and halve the lime. Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
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.
When the corn is charred, reduce the heat to medium-high. Stir in the garlic and the Central American style spice mix. Fry for 1 min.
Pour the water for the sauce (see pantry for amount) into the frying pan. Stir in the veg stock paste, sun-dried tomato paste and sugar (see pantry for amount). Bring to the boil, then simmer for 1 min.
When the rice is cooked, add the corn and sauce to the rice pan. Add the butter (see pantry for amount), lime zest and squeeze in half the lime juice.
Stir well to combine, then taste and add more salt and pepper if needed. Cover with a lid to keep warm.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Wipe out the (now empty) 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, share the spiced rice and veg between your bowls.
Top with the glazed halloumi, avocado chunks and a good dollop of yoghurt. Sprinkle over the pomegranate seeds to finish.
Enjoy!
