Spiced Honey Lime Halloumi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Honey Lime Halloumi

Spiced Honey Lime Halloumi

with Spiced Corn Rice and Yoghurt

With warming spices and salty halloumi, our Spiced Honey Lime Halloumi layers flavour through spices, charred corn and sun-dried tomato paste for the rice base, then topping it with halloumi, a vegetarian favourite!

Tags:
Veggie
Allergens:
Milk

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 war 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 Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

225 grams

Halloumi

(Contains Milk)

2 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

160 grams

Sweetcorn

1 unit(s)

Lime

1 sachet(s)

Central American Style Spice Mix

15 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

1 tbsp

Honey

sideBannerName

Nutritional information

Energy (kJ)3792 kJ
Energy (kcal)906 kcal
Fat44.7 g
of which saturates24.9 g
Carbohydrate91.1 g
of which sugars20.4 g
Protein38.5 g
Salt5.36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small Bowl
•Large Saucepan
•Zester
•Sieve
•Garlic Press
•Large Frying Pan
•Lid
•Large Frying Pan
•Pan
•Paper Towel

Instructions

Start the Rice
1

Boil a full kettle.

Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep the Veg
2

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

Peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks. 

Zest and halve the lime. Drain the sweetcorn in a sieve.

Char the Corn
3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

When the corn is charred, reduce the heat to medium-high. Stir in the garlic and the Central American style spice mix. Fry for 1 min.

Bring on the Flavour
4

Pour the water for the sauce (see pantry for amount) into the frying pan. Stir in the veg stock paste, sun-dried tomato paste, tomato chunks and sugar (see pantry for amount). Bring to the boil, then simmer for 1 min. 

When the rice is cooked, add the corn and sauce to the rice pan. Add the butter (see pantry for amount), lime zest and squeeze in half the lime juice.

Stir well to combine, then taste and add more salt and pepper if needed. Cover with a lid to keep warm.

Fry the Halloumi
5

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Once golden, remove the pan from the heat and allow to cool slightly.

Drizzle over the honey (see pantry for amount) and remaining lime juice. Turn the halloumi to glaze it.

Serve Up
6

When everything's ready, share the spiced rice and veg between your bowls. 

Top with the glazed halloumi and a good dollop of yoghurt to finish. 

Enjoy!