Fajita Halloumi
with Cheesy Mexican Rice, Salsa and Sour Cream
Enjoy this hearty Mexican dish packed with flavour and paired with a light and refreshing salsa.
Cals 751 · Prot 33 · Carbs 98 · Fat 32
Vegetarian
Family Friendly
Tips for Kids
25 min
Enjoy this hearty Mexican dish packed with flavour and paired with a light and refreshing salsa.
Cals 751 · Prot 33 · Carbs 98 · Fat 32
Vegetarian
Family Friendly
Tips for Kids
Ingredients
Fajita Halloumi
Halloumi
4*
200 Grams
Vegetable oil
1 Tbsp
Tomato paste
30 Grams
Fajita seasoning
10 Grams
Water
100 ML
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rice
Red onion
1 Piece
Garlic cloves
2 Piece
Green pepper
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Taco seasoning
10 Grams
Smoked paprika powder
2 Grams
Basmati rice
150 Grams
Water
250 ML
Black pepper
0.5 Tsp
Grated cheddar
4*
60 Grams
Salsa
Tomatoes
1 Piece
Cucumber
1 Piece
Fresh coriander
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Sour cream
4*
60 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3132 / 751 |
| Fats (g) | 32.1 |
| of which saturated (g) | 26.9 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 15.2 |
| Fibers (g) | 8 |
| Proteins (g) | 32.9 |
| Salt (g) | 36.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the red onion.
- Peel and mince the garlic.
- Deseed and finely chop the green pepper into cubes.
2 Fry
- Heat a pot over a medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt and fry for 5 min.
- Add the garlic, green pepper, taco seasoning (spicy!) and smoked paprika and fry for 1 min further.
Tip! Sensitive to spice? Go easy on the taco seasoning.
3 Simmer
- Add the rice and fry for 1 min further, stirring to coat the grains in the oil.
- Add the measured water to the pot and bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and cook for 12-15 min or until the water is absorbed and the rice is tender.
- Once cooked, season with salt and pepper to taste.
4 Make salsa
- Meanwhile, chop the tomatoes and cucumber into cubes.
- Pick and finely chop the coriander leaves.
- In a small bowl, combine the tomatoes, cucumber and half of the coriander (reserve the rest for garnish) with a pinch of salt and pepper to taste.
- Set aside.
Tip! If cooking for kids, slice a portion of the cucumbers into rounds and set aside. Set aside a portion of the tomatoes and coriander to use as 'sprinkles'.
5 Fry halloumi
- Chop the halloumi into bite-sized cubes.
- Heat a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry for 2-3 min on each side until browned.
- Reduce the heat to medium and add the tomato paste and fajita seasoning. Fry for 1 min.
- Add the measured water and honey.
- Simmer for for 2-3 min further or until the sauce generously coats the halloumi.
- Season with salt and pepper to taste.
Tip! If cooking for kids, set aside a portion of plain fried halloumi.
6 Serve
- Once the rice has cooked, divide it among bowls and sprinkle with grated cheddar.
- Serve the Fajita Halloumi with Cheesy Mexican Rice and Salsa alongside.
- Garnish with dollops of sour cream and the remaining coriander.
Tip! If cooking for kids, serve the plain fried halloumi, tomatoes, cucumber and rice separately. Serve the sour cream, cheddar cheese and coriander as 'sprinkles' to the side.
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