Chermoula-Honey Haloumi & Jewelled Rice
with Zesty Salsa & Lime
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Team lime zest with honey and you have the key ingredients for a heavenly glaze. While it mingles in the pan with the chermoula halumi, whip up a refreshing salsa, then serve over fluffy currant rice to soak up the deliciousness.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1
Cucumber
2
Garlic
1
Lime
1
Tomato
1 packet
Mint
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, currants and the water (for the rice). Stir, then bring to the boil.
• Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, zest lime to get a pinch, then slice into wedges. Roughly chop cucumber, tomato and mint.
• In a small bowl, combine lime zest, a squeeze of lime juice, the honey and water (for the glaze).
• In a medium bowl, combine tomato, cucumber, mint, another squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper. Set aside.
• In a second medium bowl, combine chermoula spice blend 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 honey glaze, turning haloumi to coat.
• Divide jewelled rice between plates.
• Top with chermoula-honey haloumi, drizzling over any extra glaze from pan.
• Top with zesty salsa. Serve with any remaining lime wedges. Enjoy!
