Tomato & Chilli Halloumi

Name: Tomato & Chilli Halloumi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: asian

Dominique Woolf

Oh, how I love halloumi. I can’t resist its gorgeous chewy saltiness and always have a block or two in the fridge. Usually I have it just as it comes, sizzling from the pan, or cut into squares and added to soups for a salty hit. Here, however, it’s the star of a stunning, spicy, tomato-rich stir fry. If you’re a halloumi fan like me, this will be on your repeat list!

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Ingredients

halloumi 450 g (cubed)
onion 1 (sliced)
garlic cloves 6 (crushed)
mixed chillies 1 (chopped)
bell pepper 2 (sliced)
tomatoes 4 (chopped)
tomato purée 2 tbsp
cider vinegar 1 tbsp
Sriracha 2 tbsp
soy sauce 2 tbsp
honey 2 tbsp
basmati microwave rice 500 g

Method

Drain and pat dry the halloumi with kitchen paper, then cut into bite size pieces.
Peel and slice the onion, peel and crush the garlic. Finely chop the chilli. Deseed and slice the peppers, chop the tomatoes.
Combine the tomato purée, cider vinegar, sriracha, soy sauce, honey and 2 tbsp water per serving in a small bowl. This is your sauce for step 7.
Heat a dash of oil in a large frying pan over a medium heat. Add the halloumi and fry for around 4–5 minutes, turning occasionally until golden all over. Remove and wipe out the pan.
Heat another dash of oil and fry the onion, garlic and chilli for 5 minutes, stirring occasionally until softened. Add the pepper and tomatoes and stir fry for 2–3 minutes. Pour in the sauce, turn down the heat slightly and gently bubble for 2 minutes.
Cook the rice according to the packet instructions.
Put the halloumi back into the pan and coat with the sauce. Cook for another couple of minutes to warm through, loosening with a splash of water if needed.
Plate up the rice, top with the halloumi and vegetables. Enjoy!

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Tomato & Chilli Halloumi

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