Sticky mango chutney halloumi with couscous and marinated peppers
- ⏱ 45 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Halloumi soaked, grilled and tossed in mango chutney served over fluffy couscous with marinated roasted red peppers.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Sticky mango chutne...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Juice the lime
Slice the jarred roasted red peppers
In a bowl, whisk together the lime juice, olive oil,...
3Plate and serve
+ 10 more steps in the app
Sticky mango chutne...
0/0
COOK 2COOK 1
1Mise en Place
Slice the halloumi 1cm thick
Toss with the sliced peppers and set aside
2Mise en Place
3Plate and serve
+ 10 more steps in the app
Ingredients
- 600 g halloumi (sliced 1cm thick)
- 1 tbsp olive oil
- 4 tbsp Geeta’s Premium Mango Chutney
- 1 tsp nigella seeds
- to_taste pomegranate seeds
- to_taste coriander leaves
- 1 piece lime (juiced)
- 1 tbsp olive oil
- 1 tsp honey
- 2 piece jarred roasted red peppers (sliced)
- 2 tbsp red pepper brine
- 300 g couscous
- 250 ml vegetable stock
- 1 tbsp olive oil
- 1 tsp smoked paprika
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Slice the halloumi 1cm thick
- COOK 1 Toss with the sliced peppers and set aside
2. Mise en Place
- COOK 2 Juice the lime
- COOK 2 Slice the jarred roasted red peppers
- COOK 2 In a bowl, whisk together the lime juice, olive oil, honey and a pinch of salt
3. Soak halloumi
- COOK 1 Place the halloumi in a heatproof bowl, pour over enough boiling water to cover the cheese and allow it to soak for at least 10 minutes
4. Prepare couscous
- COOK 2 Place the couscous in a large heatproof bowl, pour over the hot vegetable stock, stir to combine
- COOK 2 Cover with a plate and leave for 10 minutes until all liquid is absorbed
5. Dry halloumi
- COOK 1 Remove the halloumi from the water and pat the cheese dry with kitchen paper
6. Grill halloumi
- COOK 1 Heat a griddle pan over medium-high heat until very hot
- COOK 1 Working in batches if needed, place the halloumi slices into the pan and cook for a couple of minutes until the residual soaking water comes out, drain the water, brush the griddle pan with a little olive oil
- COOK 1 Continue to cook the halloumi for 1-2 minutes per side until golden bar marks appear
7. Flavor couscous
- COOK 2 Fluff the couscous with a fork and stir through olive oil, red pepper brine, smoked paprika and season with salt and pepper
8. Coat halloumi
- COOK 2 Place the mango chutney, nigella seeds and a drizzle of olive oil into a large bowl
- COOK 2 Add the grilled halloumi and toss to coat the cheese evenly
9. Plate and serve
- BOTH Spoon the couscous onto a large serving platter and top with the marinated sliced peppers
- BOTH Arrange the sticky mango chutney halloumi over the top, scatter pomegranate seeds, coriander leaves, extra nigella seeds and drizzle olive oil to finish
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