HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Halloumi
Caramelised Halloumi

Caramelised Halloumi

with Minted Freekeh Pilaf and Roasted Red Pepper

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You can't really go wrong with halloumi, can you? Some 'squeaky cheese' always goes down a treat at the Fresh Farm. It's delicious just simply grilled or fried but Mimi has really upped the game here by adding mango chutney. The sugar caramelises in the pan, bringing a hit of sweetness to the sharp, salty cheese. We hope you enjoy!

Allergens:Cereals containing GlutenCelerySulphitesNutsMilk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Red Pepper

1 bunch(es)


1 tsp

Chermoula Spice Mix

100 grams


(ContainsCereals containing Gluten)

¼ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tbsp

Balsamic Vinegar


25 grams



1 block(s)



40 grams

Mango Chutney

½ unit(s)


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3184 kJ
Energy (kcal)761 kcal
Fat39.0 g
of which saturates19.0 g
Carbohydrate61 g
of which sugars27.0 g
Protein44 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put the kettle on to boil. Halve, peel and chop the onion into roughly ½cm pieces. Halve, then remove the core from the pepper and chop each half into three. Pick the mint leaves from their stalks and roughly chop (discard the stalks).


Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until soft, 5 mins. Stir in the chermoula spice blend and freekeh. Add the water (see ingredients for amount) and stock pot. Stir and bring to the boil. Turn the heat to low, pop a lid on and cook for 15 mins. Remove the pan from the heat and leave for 5 mins. TIP: The freekeh is done when soft enough to eat, but retaining some bite.


In the meantime, drizzle a little oil on a lined baking tray and add the pepper pieces (skin-side down). Drizzle over the balsamic vinegar and season with a pinch of salt and a grind of black pepper. Roast on the top shelf of your oven until soft and charred around the edges, 15-20 mins.


Remove the pistachio nuts from their shells (discard the shells). Heat a frying pan on medium heat. Add the pistachios to the pan (no oil!) and toast for a couple of mins. TIP: Keep an eye on them to make sure they don't burn! Remove them from the pan and set aside. Cut the halloumi into slices about 1cm thick. Put the mango chutney into a small bowl.


Put your now empty frying pan back on medium-high heat (no need to wash!) and add a drizzle of oil. Smother both sides of each halloumi slice in some mango chutney, then lay in the pan. Cook until golden, about 3 mins on each side, then remove from the pan. If you have any mango chutney left, spread it on the halloumi slices after they are cooked, if not, don't worry!


Fluff up the freekeh with a fork and mix in three-quarters of the mint and a small squeeze of lemon juice. Taste and add more lemon juice, salt or black pepper if desired. Serve the freekeh in bowls with the roasted pepper and caramelised halloumi on top. Sprinkle over the pistachios and any remaining mint. Enjoy!