Sticky Mango Chutney Halloumi With Couscous And Marinated Peppers Recipe
Geeta’s Premium Mango Chutney is a classic for a reason and is known for its versatility and quality. Geeta’s sources mangoes directly to ensure consistency of flavour and the resulting chutney has been made in India for over 30 years. Try using it as a finishing sauce for cooked ingredients, like cheese, meat or veget…
- 600g of halloumi, sliced 1cm thick
- olive oil, for brushing and dressing
- 4 tbsp of Geeta’s Premium Mango Chutney
- 1 tsp nigella seeds, plus extra to serve
- pomegranate seeds, to serve
- coriander leaves, to serve
- 1 lime, juiced
- 1 tbsp of olive oil
- 1 tsp honey
- 2 jarred roasted red peppers, sliced, plus 2 tbsp of their brine
- 300g of couscous
- 250ml of vegetable stock, hot
- 1 tbsp of olive oil
- 1 tsp smoked paprika
- For the marinated peppers, in a bowl, whisk together the lime juice, olive oil, honey and a pinch of salt. Toss with the sliced peppers 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. This softens the halloumi making it light and fluffy rather than squeaky
- Place the couscous in a large heatproof bowl. Pour over the hot vegetable stock, stir to combine, then cover with a plate. Leave for 10 minutes until all liquid is absorbed
- After 10 minutes, remove the halloumi from the water and pat the cheese dry with kitchen paper
- 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, then brush the griddle pan with a little olive oil. Continue to cook the halloumi for 1-2 minutes per side until until you’ve achieved golden bar marks
- Fluff up the couscous with a fork and stir through the olive oil, jarred red pepper brine, paprika and season with salt and pepper
- Place the mango chutney, nigella seeds and a drizzle of olive oil into a large bowl. Add the grilled halloumi and toss to coat the cheese evenly
- 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
Here, the chutney is mixed with extra nigella seeds and used to coat griddled halloumi for a fantastic sweet and salty pairing. Served with couscous, lime-marinated red peppers for an acidic element, and some pomegranate seeds and coriander for a fruity and herby finish.
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.
This softens the halloumi making it light and fluffy rather than squeaky Place the couscous in a large heatproof bowl.
Pour over the hot vegetable stock, stir to combine, then cover with a plate. Leave for 10 minutes until all liquid is absorbed After 10 minutes, remove the halloumi from the water and pat the cheese dry with kitchen paper
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, then brush the griddle pan with a little olive oil. Continue to cook the halloumi for 1-2 minutes per side until until you’ve achieved golden bar marks
Place the mango chutney, nigella seeds and a drizzle of olive oil into a large bowl. Add the grilled halloumi and toss to coat the cheese evenly
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