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w/ Cherry Tomatoes, Sugar Snap Peas & Mint
Serves 2
Cooking Time ~20 minutes
This is a very hearty but fresh dish. You'll get sweetness and acidity from the tomatoes, warmth from the spices and freshness from the mint.
It's based on a recipe from Bon Appetit (definitely check this site out there's tonnes of great ideas on there) which originally uses Paneer. If you have Paneer then give it a try and let me know what you think! Halloumi works really well though, and is a bit saltier than Paneer, which is why I've offset it with a bit of Sugar.
Ingredients:
225g Halloumi
5x Spring Onions
1x Chunk Fresh Ginger
2x Garlic Cloves
1tsp Ground Coriander
1tsp Cumin
½ tsp Mustard Powder
½ tsp Chilli Powder
½ tsp Turmeric
300g Sugar Snap Peas
400g Cherry Tomatoes
1 ½ tsp Sugar
Fresh Mint
Method:
Start by prepping your veg. This is a really easy meal to make but the only annoying part is this one. You'll want to wash your Sugar Snap peas and then de-string them. Do this by cutting off a small part of each end of them. You should see a string coming out of one of the ends - just pull on this to remove it. This isn't absolutely essential so you don't have to take every single one off, it will just make it a much nicer eating experience if you do.
Once you've done this, peel and finely dice your Ginger and Garlic. Wash and slice your Spring Onions and leave them to the side.
Drain the Halloumi and pat dry. Slice into thick-ish long strips. Be careful with these as they can break apart quite easily. If you keep them in shape until you cook them, they should stay together nicely. Pat these dry gently with a paper towel and leave to the side.
Add all the Spices together in a bowl and give them a little mix. Set this aside.
Onto the cooking.
Add the Halloumi to a pan of hot Oil and leave to crisp up. We only want one side to brown as this will leave a nice texture contrast later. Once one side is nice and browned, remove from the pan and leave brown side up on a plate. Give it a little season with Salt and Pepper.
Add some more Oil to the same pan, bring it up to a medium heat and add the Ginger, Garlic and Spring Onions. Heat these through for about a minute then add the Spices. You might want to add a drop more oil if the mixture starts to dry out and smoke a little.
After about a minute or so, add the Cherry Tomatoes, Sugar Snaps and about 250ml of Water. Turn the heat up a little and add some Salt and Pepper.
Once the Tomatoes start to soften slightly, gently (important) break them up with a wooden spoon. You want to burst them slightly but allow them to keep their shape. The juices will run from them a little and thicken the sauce. You'll feel a bit of resistance but you can tell when they've been broken slightly.
Once you've broken the Tomatoes up, add the Sugar - this will help to offset the sharpness of the Tomatoes and also will work really nicely with the salty Halloumi. Give the mixture a good but careful mix around until it starts to thicken slightly.
Chop up some Fresh Mint quite finely and add this to the mixture.
Lay your Halloumi pieces on top to heat them through like so:
You can serve this with Rice if you like, though I think it works well as a light lunch without.
Transfer into bowls and add a little more Fresh Mint over the top.
P.S - once you've taken your fancy picture, break the Tomatoes up even more in the bowl. This will release more of the Tomato juice and add more freshness to the broth. It will also be a lot easier to eat!
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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