Glazed halloumi, mixed vegetables & chickpeas with pilau rice

Name: Glazed halloumi, mixed vegetables & chickpeas with pilau rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp chilli jam; 3 clove/s garlic, finely grated; 2 tsp dried mixed herbs; 3 tbsp olive oil; 400 g Essential chickpeas; 1 small Essential Red Onion, peeled and cut into thin wedges; 1 Essential Red Pepper, cut into bitesized pieces; 1 Essential Courgette, halved lengthways and cut into 1cm crescents; 200 g pack Essential Radish, tops trimmed, halved; 250 g Essential Cypriot Halloumi, torn into bitesized pieces; 250 g pack microwaveable pilau rice (or use homemade), to serve; 3 sprig/s mint, leaves only, to serve; 1 tbsp toasted pine nuts, to serve

This one pan dish by Elly Curshen uses radishes in a way you might not have tried before; alongside other vegetables to make a quick, colourful meal, full of texture and flavour.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp chilli jam
3 clove/s garlic, finely grated
2 tsp dried mixed herbs
3 tbsp olive oil
400g Essential chickpeas
1 small Essential Red Onion, peeled and cut into thin wedges
1 Essential Red Pepper, cut into bitesized pieces
1 Essential Courgette, halved lengthways and cut into 1cm crescents
200g pack Essential Radish, tops trimmed, halved
250g Essential Cypriot Halloumi, torn into bitesized pieces
250g pack microwaveable pilau rice (or use homemade), to serve
3 sprig/s mint, leaves only, to serve
1 tbsp toasted pine nuts, to serve

In a small bowl, mix the chilli jam, garlic, mixed herbs, and 2 tbsp oil. Season well and put to one side. Drain the chickpeas and dry them well on a clean tea towel.
Heat ½ tbsp oil in a large frying pan or wok over a high heat. Tip the red onion wedges into the pan, toss to coat in the oil, then leave to brown, without moving, for 1 minute. Once brown on 1 side, add the red pepper, courgette and radishes and fry for 4-5 minutes, stirring occasionally, until all the vegetables start to char on the edges. Tip into a large bowl.
Put the pan back on the heat with the remaining ½ tbsp oil. Lower the heat to medium and fry the halloumi for about 1 minute each side, until browned on both sides. Add the chickpeas and toss together.
Tip the cooked vegetables back into the pan and pour over the sauce. Stir fry for 3-4 minutes. The chickpeas will heat through, and the glaze will reduce a little and coat everything. Meanwhile, cook the rice according to pack instructions. Serve the halloumi and vegetables with the rice, scattered with the mint and pine nuts.

Cook’s tip

More leftover ideas:

1) Crisp up any sad radishes by slicing and soaking in iced water. This will help them revive and regain their crunch.

2) Pickled radishes are quick to make and fabulous with tacos. Search ‘pickled radishes with coriander seeds and bay’ on waitrose.com/recipes and, if you don’t have any coriander seeds, swap for mustard seeds.

3) Radishes make a fantastic snack, swiped through top-quality room temperature butter, then dipped in sea salt flakes. If you’ve not tried it before, give it a go!

Typical values per serving when made using specific products in recipe