Halloumi Steaks with Tomato Jam

A meal full of flavours and textures, perfect meat free meal.

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Course:

Main Course

Cuisine:

Mediterranean

Keywords:

Vegetarian simple easy Tomatoes Sweet tomato Halloumi Vegetables Crowd Pleaser jam meatless couscous courgette Easy Entertaining Meat Free No Meat Baby Cous-cous Texture Textures Tomato Jam

Instructions

1 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.
2 Get Prepared

Pans 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.
3 Cooking Time

Rinse 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.
4 Plate Up

On 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.

Halloumi Steaks with Tomato Jam

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook