What are the main ingredients in Glazed Halloumi & Veggie Pilaf?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Glazed Halloumi & Veggie Pilaf?

Calories: 868, Carbs: 103 grams, Fat: grams, Protein: 39.3 grams, Sugar: 17.6 grams, Salt: 828 grams

How do I prepare Glazed Halloumi & Veggie Pilaf?

GO, GO, GO!: Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. RICE AND SHINE: Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 2 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving. WHILE IT’S STEAMING...: Place the tray of kale in the oven and roast for 8 minutes until crispy. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining onion with a drizzle of olive oil and some seasoning. Set aside for serving. HELLO HALLOUMI: Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat. PILAF PLEASE!: Dish up bowls of pilaf. Layer with halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in! VEGGIES!: Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a pot over high heat with a drizzle of oil. When hot, fry the carrot chunks and sliced mushrooms for 3-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 3-4 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.

What should be prepared from my kitchen to make Glazed Halloumi & Veggie Pilaf?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Glazed Halloumi & Veggie Pilaf

We all need to spend less time eating meat and seafood, but we can fill it with something equally (if not more) delicious! This quick, easy pilaf is satisfying and unforgettable: fluffy basmati loaded with flavourful veg and covered in crispy, sweet-chilli-glazed halloumi.

Glazed Halloumi & Veggie Pilaf

with sticky sweet chilli sauce, sambal & toasted cashews

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cashew Nuts
Fresh Curry Leaves
Garlic Clove
Garlic Cloves
Halloumi
Kale
Mushrooms
Onion
Onions
Peas
Sweet Chilli Sauce
Tomato
Tomatoes
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 230ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a pot over high heat with a drizzle of oil. When hot, fry the carrot chunks and sliced mushrooms for 3-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 3-4 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of kale in the oven and roast for 8 minutes until crispy. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 2 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO HALLOUMI
Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up a bowl of pilaf. Layer with halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!

White Basmati Rice - 100ml
Kale - 50g
Carrot - 120g
Mushrooms - 100g
Garlic Clove - 1
Onion - 1
Fresh Curry Leaves - 3g
Peas - 50g
Cashew Nuts - 10g
Tomato - 1
Halloumi - 80g
Sweet Chilli Sauce - 40ml

Download the Recipe

Serves 2

GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a pot over high heat with a drizzle of oil. When hot, fry the carrot chunks and sliced mushrooms for 3-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 3-4 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of kale in the oven and roast for 8 minutes until crispy. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 2 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO HALLOUMI
Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up bowls of pilaf. Layer with halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!

White Basmati Rice - 200ml
Kale - 100g
Carrot - 240g
Mushrooms - 200g
Garlic Cloves - 2
Onion - 1
Fresh Curry Leaves - 5g
Peas - 100g
Cashew Nuts - 20g
Tomato - 1
Halloumi - 160g
Sweet Chilli Sauce - 80ml

Download the Recipe

Serves 3

GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 680ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a large pot over high heat with a drizzle of oil. When hot, fry the carrot chunks and sliced mushrooms for 4-5 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 4-5 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of kale in the oven and roast for 10 minutes until crispy. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 4 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO HALLOUMI
Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up bowls of pilaf. Layer with halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!

White Basmati Rice - 300ml
Kale - 150g
Carrot - 360g
Mushrooms - 300g
Garlic Cloves - 3
Onions - 2
Fresh Curry Leaves - 8g
Peas - 150g
Cashew Nuts - 30g
Tomatoes - 2
Halloumi - 240g
Sweet Chilli Sauce - 125ml

Download the Recipe

Serves 4

GO, GO, GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
VEGGIES!
Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened. Set aside for Step 3. Place a large pot over high heat with a drizzle of oil. When hot, fry the carrot chunks and sliced mushrooms for 5-6 minutes until starting to brown. Transfer to a bowl, return the pot to a medium-high heat, and add another drizzle of oil if necessary. When hot, sauté the grated garlic, ¾ of the diced onion, and the rinsed curry leaves for 4-5 minutes until the onion is soft. Return the carrot and mushrooms to the pot. Stir through the peas and some seasoning. Cover with a lid and steam for 5 minutes, shifting occasionally. On completion, the carrot should be softened but still slightly crunchy.
WHILE IT’S STEAMING...
Place the tray of kale in the oven and roast for 10 minutes until crispy. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Toss the diced tomatoes and remaining onion with a drizzle of olive oil and some seasoning. Set aside for serving.
RICE AND SHINE
Gently fold the cooked, drained rice into the pot of veg until evenly distributed. Turn the heat up to medium and cook for another 4 minutes (uncovered) until the flavours are combined, shifting occasionally. Remove the pot from the heat, replace the lid, and set aside to keep warm until serving.
HELLO HALLOUMI
Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. On completion, baste with the sweet chilli sauce, shifting and turning until fully coated. Remove the pan from the heat.
PILAF PLEASE!
Dish up bowls of pilaf. Layer with halloumi and spoon over some sauce from the pan. Scatter over the kale and cashews, and side with the tomato sambal. Just one thing left to do: dig in!