Chermoula-Honey Haloumi & Jewelled Rice
with Salsa & Garlic Sauce
- Milk
- Sesame
- Eggs
- 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 haloumi, 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
Tomato
1 packet
Mint
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
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, currants and 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, tomato and mint. • 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, mint, 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. Serve with any remaining lime wedges. Enjoy!
