Squidgy Fried Halloumi with Crushed Nuts
Servings: 2 servings
Calories: 547kcal
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Ingredients
- ½ cup (100 g) brown rice
- 14 oz (400 g) sweet peppers
- 5 oz (140 g) halloumi cheese
- 1 tsp olive oil
- 2 cloves garlic
- 1 medium onion
- 8 cashews
- 1.5 tbsp pomegranate seeds (frozen is easiest)
- 1 tsp sugar
- ½ tsp cinnamon
- ½ tsp cumin, ground
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper
- 3 tbsp water
- Salt to taste
- ¼ bunch dill, fresh (dried also works)
Instructions
- Cook the rice 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. During frying you made need to add a little extra hot water if things start to stick. This is to keep the oil levels down.
- In the meantime, peel and dice or crush the garlic. Chop the cashews.
- 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 a little 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 (or use dried). When the halloumi is ready, place the pepper-onion mix onto plates and layer the halloumi on top. Garnish with the cashews and dill. That’s it, ready!
Nutrition
Calories: 547kcal | Carbohydrates: 62g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 866mg | Potassium: 729mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6337IU | Vitamin C: 263mg | Calcium: 771mg | Iron: 3mg