Jerk, Coconut and Guinness® Halloumi
with Rice and Bell Pepper
- Milk
- Cereals containing gluten
- Soya
- Wheat
- Barley
Rich, Caribbean flavours and Guinness® paste make a seriously savoury sauce perfect for this halloumi and rice bowl. Slightly smoky and umami-rich, Guinness® paste is one of our favourite unique ingredients to add depth to sauces!
Ingredients
150 grams
Basmati Rice
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Sweet Potato
1 unit(s)
Bell Pepper
1 unit(s)
Spring Onion
50 grams
Jerk Paste
180 milliliter(s)
Coconut Milk
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. 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).
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Meanwhile, chop the sweet potato into 1cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, 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 and tender, 18-20 mins. Turn halfway through.
Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks. Trim and thinly slice the spring onion.
Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the halloumi and pepper chunks and fry, turning frequently, until golden, 6-7 mins.
Once browned, add the jerk paste to the halloumi. Stir-fry for 1 min.
Stir in the coconut milk, Guinness® paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until the sauce has thickened, 6-8 mins.
Once the sweet potato has roasted, stir it into the pan with the halloumi and sauce.
Taste the sauce and season with an extra pinch of salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the rice between bowls.
Spoon the halloumi and sauce over the top.
Sprinkle over the spring onion to finish.
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