Sticky Mango Chutney Halloumi with Couscous and Marinated Peppers
- ⏱ 50 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.
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
Place the halloumi in a heatproof bowl, pour over...
2Cover couscous
3Plate and serve
+ 8 more steps in the app
Sticky Mango Chutne...
0/0
COOK 2COOK 1
1Mise en Place
In a bowl, whisk together the lime juice, olive oil,...
Toss the sliced peppers with the marinade and set aside
2Cover couscous
Cover the couscous with a plate and leave for 10...
3Plate and serve
+ 8 more steps in the app
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
The full plan
Split between two cooks — each step says who's on it.
1. Mise en Place BOTH
- 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
- 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
- In a large heatproof bowl, place the couscous, pour over the hot vegetable stock, and stir to combine
2. Cover couscous COOK 1
- Cover the couscous with a plate and leave for 10 minutes until all liquid is absorbed
Meanwhile: Dry halloumi COOK 1
- Remove the halloumi from the water and pat the cheese dry with kitchen paper
🤝 Cook 2 hands over halloumi.
Meanwhile: Heat griddle pan COOK 1
- Heat a griddle pan over a medium-high heat until very hot
3. Brown halloumi 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 and continue to cook the halloumi for 1-2 minutes per side until you’ve achieved golden bar marks
🤝 Cook 2 hands over the halloumi.
4. 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
5. Coat halloumi COOK 1
- 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
6. 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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