Another vegetarian recipe that I made last week. The stew contains chipotle sauce which you can either make yourself (recipe here) or you can easily buy a small jar of it in most supermarkets. The za'atar is a herb mix hailing from the Middle East including sesame seeds (note if allergic), sumac, thyme and oregano. Again, can be bought in many local supermarkets.
First I made the slightly spicy stew, then coated the haloumi and pan fried with a drizzle of honey. Topped with a creamy jalapeño yoghurt and served with flatbread, it was a filling delicious evening meal.
Ingredients: (Serves 2)
half a white onion, sliced
half a red pepper, sliced
2 cloves garlic, chopped
200g tinned chopped tomatoes
200g cannellini beans, drained
1-2 tbsp. chipotle sauce
200g halloumi, thickly sliced
2 tbsp. plain flour
1 tbsp. za'atar
1 tbsp. runny honey
3 tbsp. Greek yoghurt
2 tbsp. sliced green jalapeños (from a jar)
1 tsp. lemon juice
small handful chopped fresh coriander
salt & pepper
oil for frying
Method:
To make the stew, fry the sliced onion and pepper in a little oil until tender, adding the garlic half way through cooking. Add the tomatoes, cannellini beans and chipotle sauce and stir well. Taste to check if it needs salt and leave on a low heat while you cook the halloumi and yoghurt sauce.
Put the yoghurt, jalapenos and lemon juice into a small food processor or blender and blitz to make the sauce. Chill in the refrigerator until needed.
Put the flour and za'atar spice on a plate with a good pinch of salt & pepper and mix well. Dip the halloumi slices in, coating well and shake off excess. Heat a large frying pan with a good drizzle of olive oil and fry the halloumi for about 5 minutes or until golden on both sides. turn the heat to low and drizzle over the honey.
Serve the tomato stew in the middle of the plate and lay the halloumi over the top. Drizzle over some of the yoghurt sauce and some chopped fresh coriander. This goes really well with a simple warm flatbread. Enjoy!
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