What are the main ingredients in TROPICAL SPICED HALLOUMI?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of TROPICAL SPICED HALLOUMI?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TROPICAL SPICED HALLOUMI?

BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! PLATE UP: Dish up a warm bowl of rice and beans and top with the kale, charred pineapple, jalapenõ salsa, and spiced halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef! READY YOUR RICE: Rinse the rice and place in a pot. Submerge in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through. SALSA TIME: Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving. CHAR THE PINEAPPLE: Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside. SAUTÉ THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving. CRISPY FRIED HALLOUMI: Combine the Coffee Rub with 1 tbsp of oil and coat the halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.

What should be prepared from my kitchen to make TROPICAL SPICED HALLOUMI?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Paper Towel

TROPICAL SPICED HALLOUMI

Get that sizzling crunch with golden halloumi, spiced with NOMU coffee rub. Top it off with nutty rice, grilled pineapple, and tomato and jalapeño salsa – the stuff summery dinner dreams are made of.

TROPICAL SPICED HALLOUMI

with charred pineapple & brown basmati rice

Hands on Time: 15 - 25 minutes

Overall Time: 35 - 55 minutes

Ingredients:

Baby Tomatoes
Black Beans
Brown Basmati Rice
Fresh Coriander
Halloumi
Kale
Lemon
Lemons
NOMU Coffee Rub
Pickled Sliced Jalapeño
Pineapple Rings
Red Onion
Red Onions

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 250ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED HALLOUMI
Combine the Coffee Rub with 2 tsp of oil and coat the halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the kale, charred pineapple, jalapenõ salsa, and spiced halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!

Brown Basmati Rice - 75ml
Black Beans - 120g
Red Onion - 1
Pickled Sliced Jalapeno - 20g
Baby Tomatoes - 80g
Fresh Coriander - 4g
Lemon - 1
Pineapple Rings - 2
Kale - 50g
NOMU Coffee Rub - 7.5ml
Halloumi - 80g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED HALLOUMI
Combine the Coffee Rub with 1 tbsp of oil and coat the halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the kale, charred pineapple, jalapenõ salsa, and spiced halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!

Brown Basmati Rice - 150ml
Black Beans - 240g
Red Onion - 1
Pickled Sliced Jalapeno - 40g
Baby Tomatoes - 160g
Fresh Coriander - 8g
Lemon - 1
Pineapple Rings - 3
Kale - 100g
NOMU Coffee Rub - 15ml
Halloumi - 160g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED HALLOUMI
Combine the Coffee Rub with 1 tbsp of oil and coat the halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the kale, charred pineapple, jalapenõ salsa, and spiced halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!

Brown Basmati Rice - 150ml
Black Beans - 240g
Red Onion - 1
Pickled Sliced Jalapeno - 40g
Baby Tomatoes - 160g
Fresh Coriander - 8g
Lemon - 1
Pineapple Rings - 3
Kale - 100g
NOMU Coffee Rub - 15ml
Halloumi - 160g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 1L of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED HALLOUMI
Combine the Coffee Rub with 2 tbsp of oil and coat the halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the kale, charred pineapple, jalapenõ salsa, and spiced halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!