We love a good Halloumi with Corn and Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Central American Style Spice Mix
Vegetable Stock Powder(ContainsCelery)
Greek Style Natural Yoghurt(ContainsMilk)
Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Zest the lime then cut into wedges. Trim the ends from the carrot (no need to peel) and coarsely grate. Roughly chop the coriander (stalks and all). Drain the halloumi, then cut into 3 slices per person. Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add the onion and cook until soft, 5 mins. Stir occasionally. Once soft, add the garlic, tomato purée and Central American style spice (add less if you don't like heat), stir well and cook for 1 minute.
Pour the water (see ingredients for amount) into the pan with the onion mix and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
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 during this time - you want the sweetcorn to pick up some nice colour. Once the corn is charred, remove to a bowl and give the pan a quick rinse.
Pop the pan back on medium-high heat with a drizzle of oil. Lay in the halloumi slices and fry until golden, 2-3 mins each side. Remove the pan from the heat.
Fluff up the rice with a fork and stir through the lime zest, carrot, sweetcorn and half the coriander. Taste and add salt, pepper and lime juice if you feel it needs it. Serve the rice with the halloumi on top along with a spoonful of yoghurt and a sprinkling of remaining coriander. Finish with a lime wedge on the side. Enjoy!