BEAN & HALLOUMI STEW
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.
- Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.
- Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.
Nutrition Facts : Calories 468 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
DOUBLE POTATO AND HALLOUMI BAKE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
- Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.
HALLOUMI AND SWEET POTATO BURGERS
Served on a bun or pita, this sweet potato and grilled cheese burger will lighten up your summer barbecue.
Provided by Heather Thomas
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher - don't mash to a purée.
- Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.
- Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2-3 minutes without coloring. Stir in the cilantro.
- Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.
- Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3-4 minutes each side until golden brown. Remove and drain on paper towels.
- Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.
- Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.
SWEET POTATO, SPINACH, AND HALLOUMI CURRY
I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.
Provided by nhannides
Categories Main Dish Recipes Curries Vegetarian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
- Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
- Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g
HALLOUMI AND POTATO STEW
Make and share this Halloumi and Potato Stew recipe from Food.com.
Provided by Poppy
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a ovenproof casserole pan gently fry the shallots, pepper and leek, add the cherry tomatoes, olives, halloumi cheese, all the potatoes, pour over the stock and stir in the pesto and chilies.
- Place in the oven and cook at 400 degrees F for 40 minutes.
Nutrition Facts : Calories 419.4, Fat 1.9, SaturatedFat 0.3, Sodium 148.7, Carbohydrate 93, Fiber 12.2, Sugar 8.9, Protein 11.7
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