Awaken your taste buds with these perfectly spiced melty halloumi slabs. Brilliantly charred sweet pineapple and fresh Mexican-style tomato salsa can only make way for a taste sensation – yum!
Moreish Coffee-Spiced Halloumi
Moreish Coffee-Spiced Halloumi
with brown basmati, charred pineapple & Mexican salsa
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Fresh Coriander
- Halloumi
- Kidney Beans
- Lemon
- Lemons
- NOMU Coffee Rub
- Pickled Jalapeño
- Pickled Jalapeños
- Pineapple Rings
- Red Onion
- Rice & Lentils
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DREAM DUO
Rinse the rice & lentils and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
MEXICAN-STYLE WARM SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions and drained kidney beans for 3-4. On completion, the onion should be slightly soft and the kidney beans warmed through. Place in a salad bowl with the halved baby tomatoes, jalapeños, lemon zest, ⅔ chopped coriander, and a drizzle of olive oil. Toss to combine and season to taste.
CHAR YOUR RINGS
Drain the pineapple rings. Return the pan to a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred.
EAT YOUR GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, add the spinach and sauté for 2-4 minutes until softened. Remove on completion and season to taste with salt, pepper, and some lemon juice.
HEAVENLY HALLOUMI
Coat the halloumi slices with the coffee rub and a drizzle of oil. Return the pan to a medium heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove and drain on some paper towel. Roughly slice into bite-sized pieces.
NOURISHING MEAL!
Make a bed of rice and lentils. Top with the sautéed spinach, salsa, spiced halloumi, and charred pineapple. Garnish with the remaining coriander leaves and lemon wedges. Enjoy, Chef!
Rice & Lentils - 100ml
Red Onion - 1
Kidney Beans - 120g
Baby Tomatoes - 80g
Pickled Jalapeño - 20g
Lemon - 1
Fresh Coriander - 4g
Pineapple Rings - 2
Spinach - 50g
Halloumi - 80g
NOMU Coffee Rub - 7,5ml
DREAM DUO
Rinse the rice & lentils and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
MEXICAN-STYLE WARM SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions and drained kidney beans for 3-4. On completion, the onion should be slightly soft and the kidney beans warmed through. Place in a salad bowl with the halved baby tomatoes, jalapeños, lemon zest, ⅔ chopped coriander, and a drizzle of olive oil. Toss to combine and season to taste.
CHAR YOUR RINGS
Drain the pineapple rings. Return the pan to a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred.
EAT YOUR GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, add the spinach and sauté for 2-4 minutes until softened. Remove on completion and season to taste with salt, pepper, and some lemon juice.
HEAVENLY HALLOUMI
Coat the halloumi slices with the coffee rub and a drizzle of oil. Return the pan to a medium heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove and drain on some paper towel. Roughly slice into bite-sized pieces.
NOURISHING MEAL!
Make a bed of rice and lentils. Top with the sautéed spinach, salsa, spiced halloumi, and charred pineapple. Garnish with the remaining coriander leaves and lemon wedges. Enjoy, Chef!
Rice & Lentils - 200ml
Red Onion - 1
Kidney Beans - 240g
Baby Tomatoes - 160g
Pickled Jalapeños - 40g
Lemon - 1
Fresh Coriander - 8g
Pineapple Rings - 3
Spinach - 100g
Halloumi - 160g
NOMU Coffee Rub - 15ml
DREAM DUO
Rinse the rice & lentils and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
MEXICAN-STYLE WARM SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions and drained kidney beans for 4-5. On completion, the onion should be slightly soft and the kidney beans warmed through. Place in a salad bowl with the halved baby tomatoes, jalapeños, lemon zest, ⅔ chopped coriander, and a drizzle of olive oil. Toss to combine and season to taste.
CHAR YOUR RINGS
Drain the pineapple rings. Return the pan to a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred.
EAT YOUR GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, add the spinach and sauté for 2-4 minutes until softened. Remove on completion and season to taste with salt, pepper, and some lemon juice.
HEAVENLY HALLOUMI
Coat the halloumi slices with the coffee rub and a drizzle of oil. Return the pan to a medium heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove and drain on some paper towel. Roughly slice into bite-sized pieces.
NOURISHING MEAL!
Make a bed of rice and lentils. Top with the sautéed spinach, salsa, spiced halloumi, and charred pineapple. Garnish with the remaining coriander leaves and lemon wedges. Enjoy, Chef!
Rice & Lentils - 300ml
Red Onion - 1
Kidney Beans - 360g
Baby Tomatoes - 240g
Pickled Jalapeños - 60g
Lemons - 2
Fresh Coriander - 12g
Pineapple Rings - 5
Spinach - 150g
Halloumi - 240g
NOMU Coffee Rub - 22,5ml
DREAM DUO
Rinse the rice & lentils and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
MEXICAN-STYLE WARM SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions and drained kidney beans for 4-5. On completion, the onion should be slightly soft and the kidney beans warmed through. Place in a salad bowl with the halved baby tomatoes, jalapeños, lemon zest, ⅔ chopped coriander, and a drizzle of olive oil. Toss to combine and season to taste.
CHAR YOUR RINGS
Drain the pineapple rings. Return the pan to a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred.
EAT YOUR GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, add the spinach and sauté for 2-4 minutes until softened. Remove on completion and season to taste with salt, pepper, and some lemon juice.
HEAVENLY HALLOUMI
Coat the halloumi slices with the coffee rub and a drizzle of oil. Return the pan to a medium heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove and drain on some paper towel. Roughly slice into bite-sized pieces.
NOURISHING MEAL!
Make a bed of rice and lentils. Top with the sautéed spinach, salsa, spiced halloumi, and charred pineapple. Garnish with the remaining coriander leaves and lemon wedges. Enjoy, Chef!
Rice & Lentils - 400ml
Red Onion - 1
Kidney Beans - 480g
Baby Tomatoes - 320g
Pickled Jalapeños - 80g
Lemons - 2
Fresh Coriander - 15g
Pineapple Rings - 6
Spinach - 200g
Halloumi - 320g
NOMU Coffee Rub - 30ml
Woolies Products in this dish
