HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney & Lime Halloumi
topBanner
Honey & Lime Halloumi

Honey & Lime Halloumi

with Charred Corn and Spiced Rice

Read more

This HelloFresh recipe of Honey & Lime Halloumi is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?

Tags:Veggie
Allergens:MilkCelery

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Medium Tomato

1 unit(s)

Garlic Clove

1 unit(s)

Lime

1 bunch(es)

Coriander

250 grams

Halloumi

(ContainsMilk)

150 grams

Sweetcorn

1 pot(s)

Central American Style Spice Mix

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(ContainsCelery)

75 grams

Greek Style Yoghurt

(ContainsMilk)

1 sachet

Honey

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3768 kJ
Energy (kcal)901 kcal
Fat41.0 g
of which saturates22.0 g
Carbohydrate93 g
of which sugars21.0 g
Protein40 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Sieve
Garlic Press
Small Bowl
Cutting board
Knife
Zester
Saucepan
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Halve, peel and thinly slice the red onion. Chop the tomatoes into 1cm pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Roughly chop the coriander (stalks and all). Drain the halloumi then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak. Drain the sweetcorn in a sieve.

2

Squeeze half the lime juice into a bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Mix together then add the tomato and half the coriander. Mix and set aside. Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add the red onion and cook until soft, 5-6 mins. Stir occasionally. Once soft, add the garlic and Central American style spice mix (add less if you don't like heat). Stir well and cook for 1 min.

3

Pour the cold water for the rice (see ingredients for amount) into the pan with the onion. Stir in the rice and vegetable stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

4

While the rice cooks, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice to encourage charring. Once the corn is charred, remove to a bowl and wash your pan.

5

Pop your pan back on medium-high heat with a drizzle of oil. Drain the water from your halloumi slices and pat dry. Once the oil is hot, lay them in your pan and fry until golden, 2-3 mins each side. Remove the pan from the heat and let cool for a few seconds. Add the honey and remaining lime juice. Turn the halloumi to glaze it. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

6

When ready, fluff up the rice with a fork and stir through the lime zest, sweetcorn and remaining coriander. Taste and add salt and pepper if needed. Serve the rice with the halloumi on one side, spooning over any leftover glaze from the pan. Serve the tomato coriander salsa on the other side and spoon over the yoghurt. Enjoy!