This Caribbean Cookies leans on lime and garlic to do the heavy lifting. We crisp the Halloumi for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lime and garlic elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the brown sugar and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
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