Easy Chermoula-Honey Haloumi
with Zesty Salsa & Garlic Rice
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy haloumi, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Cucumber
2
Garlic
1 packet
Haloumi
(Contains: Milk;)
1
Lime
1 packet
Parsley
1
Tomato
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, in a medium bowl, place haloumi and cover with water to soak. Zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat then add a pinch of chermoula spice blend and honey glaze, turning haloumi to coat.
• Divide garlic rice between plates. Top with chermoula-honey haloumi, drizzling over any extra glaze from pan. • Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy!
