Squidgy Fried Halloumi with Crushed Nuts
Servings: 2
Calories: 642kcal
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Ingredients
- 14 oz sweet peppers (400 g = 14 oz)
- 5 oz halloumi (150 g = 5 oz)
- 1 tbsp olive oil
- 2 cloves garlic
- 1 medium onion
- 1 handful cashews (or pistachios)
- 1 handful pomegranate seeds (frozen is easiest)
- 1 tsp sugar
- ½ tsp cinnamon
- ½ tsp cumin
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper
- 1 tbsp water
- Salt to taste
- ¼ bunch dill
Optional:
- ½ cup brown rice
Instructions
- If using rice, cook according to packet instructions.
- Give the peppers a quick clean and dice into small pieces, removing the seeds.
- Thinly slice the onion into half-moon shapes, and start them frying in olive oil on a low heat until soft. Add the peppers after a couple of minutes. Fry for another five minutes.
- In the meantime, peel and dice or crush the garlic. Also peel and chop the pistachios.
- Add the garlic to the pepper and onion mix and cook for another minute, stirring it together.
- Add the sugar and let it caramelise (go a bit brown and liquidy). Add 1 tbsp water. Add the cinnamon, cumin and pomegranate seeds. Give it a good stir.
- Add the lemon juice, salt and cayenne pepper. Stir again.
- Remove from heat and put in bowl to the side.
- Slice the halloumi into strips and fry until browned on both sides. No oil necessary.
- Rip the dill. When the halloumi is ready, place the pepper-onion mix onto plates and layer the halloumi on top. Garnish with the pistachios and dill. That’s it, ready!
Nutrition
Calories: 642kcal | Carbohydrates: 63g | Protein: 25g | Fat: 33g | Saturated Fat: 15g | Sodium: 867mg | Potassium: 725mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6307IU | Vitamin C: 261mg | Calcium: 762mg | Iron: 3mg