Hot and Spicy Valentine's Day Halloumi
With Chilli-Tomato Relish, Wedges and Baby Gem Salad
- Milk
- Sulphites
- Almonds
- Nuts
- Celery
- May contain traces of allergens
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Ingredients
225 grams
Halloumi
(Contains: Milk)
450 grams
Potatoes
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
Medium Tomato
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
37.5 grams
Red Pepper Chilli Jelly
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
1 tsp
Sugar for Pickling
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person.
Place them into a medium bowl of cold water and leave to soak.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over half the chermoula spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut the tomatoes in 1cm chunks.
In a large bowl, combine the sugar for the pickle (see pantry for amount) with half the cider vinegar and a pinch of salt. Mix in half the red onion. Set aside to pickle.
Heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the remaining red onion and stir-fry until softened, 4-5 mins. Add in the garlic and tomatoes, fry 1-2 min more.
Next stir in the red pepper chilli jelly, sugar and water for the sauce (see pantry for both amounts) and remaining cider vinegar.
Bring to a boil then lower the heat and simmer until thickened and glossy, 4-5 mins. Taste and season with salt and pepper if you feel it needs it. Set aside for later.
While the sauce simmers, remove the halloumi steaks from the water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the remaining chermoula spice mix.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side. TIP: Watch it like a hawk as the halloumi can burn easily.
Transfer the halloumi to a medium baking tray, drizzle over the honey (see pantry for amount) and bake on the middle shelf of your oven until softened, 5-6 mins.
When everything's ready, add the baby gem to the bowl with the pickled onions, drizzle over the olive oil for the dressing (see pantry for amount). Toss to coat.
Share the halloumi steaks between your plates, spooning over the chilli-tomato relish (reheat first if needed).
Serve the wedges and salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.
Sprinkle the flaked almonds over the halloumi steaks to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious flavours, especially the hot honey halloumi and pickled salad combination.
- Ease of prep: Simple to put together, though some found it required more preparation than expected.
- Suggestions: Consider adding tomato purée to thicken the sauce; try baking the halloumi with sauce on top for extra flavour.
- Heat: Some diners wished for more chilli heat in the dish.
