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Pan Fried Halloumi

with Charred Corn Mexican Style Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
433 kcal
Protein
: 
14g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Central American Style Spice Mix

163 grams

Sweetcorn

150 grams

Basmati Rice

250 grams

Halloumi

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

1 unit(s)

Lime

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Carrot

150 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 unit(s)

Red Onion

1 bunch(es)

Coriander

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)1812 kJ
Energy (kcal)433 kcal
Fat3.7 g
of which saturates1.3 g
Carbohydrate88 g
of which sugars18.3 g
Dietary Fibre4.6 g
Protein14 g
Salt0.8 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press).  Zest and halve the lime. Trim the ends from the carrot (no need to peel) and coarsely grate. Roughly chop the coriander (stalks and all).  Drain the halloumi, then slice into 3 slices per person. Drain the sweetcorn in a sieve.

2

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 mins. Stir occasionally. Once soft, add the garlic, tomato puree and Central American style spice mix (add less if you don't like heat), stir well and cook for 1 minute.

3

Pour the water for the rice (see ingredients for amount) into the saucepan 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).


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 nicely 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.

5

Pop your 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.

6

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. Chop the remaining lime into wedges. Serve the rice with the halloumi on top, a spoonful of yoghurt and a sprinkling of remaining coriander. Finish and a lime wedge on the side and enjoy!

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