Sticky Mango Chutney Halloumi with Couscous and Marinated Peppers
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Grilled halloumi coated in sticky mango chutney and served with paprika couscous and marinated roasted peppers.
Adapted from Great British Chefs.
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1Mise en place
2Soak halloumi
3Plate and serve
1Mise en place
2Soak halloumi
3Plate and serve
Ingredients
- 600 g halloumi (sliced 1cm thick)
- olive oil for brushing and dressing, to taste
- 4 tbsp Geeta’s Premium Mango Chutney
- 1 tsp nigella seeds
- pomegranate seeds, to taste
- coriander leaves, to taste
- 1 lime (juiced)
- 1 tbsp olive oil for the peppers
- 1 tsp honey
- 2 jarred roasted red peppers (sliced)
- 2 tbsp roasted red pepper brine
- 300 g couscous
- 250 ml vegetable stock
- 1 tbsp olive oil for the couscous
- 1 tsp smoked paprika
What you'll need
You'll share: Large heatproof bowl, Plate, Kitchen paper, Griddle pan, Large bowl, and Large serving platter.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 1 lime: juice
2. Soak halloumi COOK 2
- 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
- Remove the halloumi from the water and pat the cheese dry with kitchen paper
3. Steep couscous COOK 1
- In a large heatproof bowl, place the couscous, pour over the hot vegetable stock, and stir to combine
4. Marinate peppers COOK 1
- In a bowl, whisk together the lime juice, olive oil, honey and a pinch of salt
- Toss the sliced peppers with the marinade and set aside
5. Make the halloumi COOK 2
- Heat a griddle pan over a medium-high heat until very hot
- 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 and continue to cook the halloumi for 1-2 minutes per side until you’ve achieved golden bar marks
6. Cover couscous COOK 1
- Cover the couscous with a plate and leave for 10 minutes until all liquid is absorbed
7. Coat halloumi COOK 2
- In a large bowl, place the mango chutney, nigella seeds and a drizzle of olive oil
- Add the grilled halloumi and toss to coat the cheese evenly
8. Season couscous COOK 1
- Fluff up the couscous with a fork and stir through the olive oil, jarred red pepper brine, paprika and season with salt and pepper
9. Plate and serve BOTH
- Spoon the couscous onto a large serving platter and top with the marinated sliced peppers
- Arrange the sticky mango chutney halloumi over the top, scatter over some pomegranate seeds, coriander leaves, extra nigella seeds and a drizzle of olive oil, to finish
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