Halloumi Steaks with Tomato Jam
A meal full of flavours and textures, perfect meat free meal.
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.