Weeknight-friendly Halloumi Medley with the lime and coriander we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
A bright take on Aubergine Fritters, built on tomatillo and jalapeno and finished the way we...
Mexican The kind of Mexican plate you make on repeat. lime and coriander, a proper grill, and a finish...
Mexican
Members
Weeknight-friendly Salmon Salad with the lime and coriander we come back to again and again....
Mexican A fire-roasted take on Prawn Mash, built on tomatillo and jalapeno and finished the way we like...