Garlic Chilli Halloumi
over Pesto Rice
Halloumi simmered in a spicy garlic tomato butter sauce - YUM!
Cals 811 · Prot 29 · Carbs 80 · Fat 47
Vegetarian
25 min
Halloumi simmered in a spicy garlic tomato butter sauce - YUM!
Cals 811 · Prot 29 · Carbs 80 · Fat 47
Vegetarian
Ingredients
Halloumi
Halloumi
4*
200 Grams
Fresh basil
15 Grams
Vegetable oil
1 Tbsp
Butter
4*
20 Grams
Garlic paste
10 Grams
Cherry tomatoes
150 Grams
Water
100 ML
Chilli flakes
2 Grams
Pesto rice
Basmati rice
150 Grams
Green pesto
2*4*
50 Grams
Salt
0.5 Tsp
Water
300 ML
Green peas
150 Grams
Allergens
*4 Milk, *2 Tree Nuts
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) | 3369 / 811 |
| Fats (g) | 46.9 |
| of which saturated (g) | 31 |
| Carbohydrates (g) | 80 |
| of which sugars (g) | 4.7 |
| Fibers (g) | 4.4 |
| Proteins (g) | 29.1 |
| Salt (g) | 37 |
*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 Boil rice
- Rinse the rice.
- Add the rice, pesto, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, add the peas, remove the pot from the heat.
- Keep covered until serving.
2 Prep
- Meanwhile, slice the halloumi into bite-sized pieces.
- Pick and finely chop the basil leaves.
3 Fry
- Heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi.
- Fry for 2-3 min or until lightly golden.
- Remove from the pan.
- Set the halloumi aside.
- Wipe and reserve the pan.
4 Simmer
- Return the pan to a medium heat with the butter.
- Once melted, add the garlic paste and tomatoes.
- Fry for 1 min.
- Add the measured water and chilli flakes (spicy!).
- Simmer, covered, for 5 min or until the tomatoes are soft.
- Once soft, break the tomatoes using a spatula and stir the sauce until combined.
Tip! Sensitive to spice? Go easy on the chilli flakes.
5 Add halloumi
- Once the tomatoes have softened, return the halloumi to the sauce.
- Simmer for 2 min further or until the sauce slightly thickens up.
6 Serve
- Serve the Garlic Chilli Halloumi over the Pesto Rice.
- Garnish with the basil.
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