This recipe has become a real favourite in my house. Completely vegetarian and full of flavour. The different textures are fantastic and give each mouthful variety. It is also fairly easy to make. So you see you should make Halloumi Steaks with Tomato Jam, what are you waiting for?
This is a true low effort meal. The amount of Jam this makes is enough for 8 portions and so if this is already made I zap it in the microwave to warm up and cook the rest and can have food on the table in 15 minutes! This recipe does require multiple pans and so to some this may not feel simple but once you have courgettes grilling, cous cous simmering and halloumi in a dry frying pan it’s occasional turning that’s all.
This meal is inspired by a dinner I had in The Ivy City Garden in London, the one near Liverpool Street. It was truly delicious one of those dishes that seems to get everything right. In fact this meal was one of the last meals I ate in a restaurant. During these multiple lockdowns I’ve been recreating and reimagining my favourite restaurant meals. This made this feel like a special dish and whilst it is simple there is nothing boring about it.
The Tomato Jam makes plenty, I say it makes 8 portions and so it is stashed in sterilised jars and used up throughout the following weeks. Tomatoes contain more pectin than other fruits and so they don’t need as much sugar. There are so many uses for Tomato Jam. It is the perfect accompaniment to a cheese board. I love to make a tart with crisp pastry and layer of Tomato Jam and then roasted veg on top – delicious.
So many people are reevaluating their eating habits and making the choice to not eat meat with every meal. In my house we eat meat but not all the time. As with all things life is about balance. I have more meat free meals on the blog for you to take a look at.
Some of my favourites:
Carrot & Chickpea Falafel
Halloumi Curry
Black Bean Tacos
Hassleback Butternut Squash
Breaded Sweet Potato Wraps
I want to know what you think of this Halloumi Steaks with Tomato Jam. Let me know in the comments below. Share your pictures with me on social media, use #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Halloumi Steaks with Tomato Jam
Ingredients
- 2 blocks Halloumi (I used reduced fat)
- 12 Baby Courgettes
- 1 tbsp Garlic Oil
- 120 grams Wholewheat Giant Cous Cous
- 550 ml Vegetable Stock (or any stock you like water also works but do season it)
- Sprinkle Toasted Flaked Almonds
For the Tomato Jam (Makes enough for 8 Portions)
- 750 grams Tomatoes
- 100 grams Caster Sugar
- 1 tsp Lemon Juice
- 1 tsp Cinnamon
- 1 tsp Paprika
- Big Pinch Salt
Instructions
How to make the Tomato Jam
- Take your tomatoes Cut into quarters and remove the seeds and the core.Tip into a medium saucepan and add the Sugar, Lemon Juice, Cinnamon, Paprika & Salt. Stir to combine and place over a medium heat. Allow to bubble stiring frequently.After 20-30 minutes you will have a thick jam that will thicken as it cools also.(I like this served warm so once it is thick lid on the pan and off the heat and it will keep warm in the 10 minutes it takes to cook the rest of the meal.)Also if you have this Jam premade a quick zap in the microwave and this is a 15 minute meal.
Assembling the Meal
- Get PreparedPans First- Turn the heat up under a griddle pan and bring your Stock to a boil in a small saucepan. Take a frying pan and place over a low heat.Chop Chop – Slice your Baby Courgettes in half and place in bowl with the Garlic Oil and toss to coat. Slice your halloumi blocks in half.
- Cooking TimeRinse the Giant Cous Cous under cold water then add to your boiling stock, cover with a lid and turn the heat to a simmer for 6-8 minutes.Place the oil slicked Baby Courgettes in the griddle pan they will need 3-4 minutes a side.Lay the Halloumi 'steaks' in a dry frying pan to brown flipping after 3 minutes until you get the golden brown colour on both sides.
- Plate UpOn each plate pile a dollop of Tomato Jam, a pile of Cous cous, 1 Halloumi Steak, Baby Courgettes and a scattering of Toasted Flaked Almonds.
