All recipes generously serve two, or make 3-4 smaller lunches.

Halloumi Fried Rice

Ingredients:

• 1 Block of Halloumi
• 300g Rice
• 1 Onion
• 50g Peas
• 1 Tin of Sweetcorn
• Vegetable Oil (preferably mixed with a small amount of sesame oil)
• Soy Sauce
• 1 Egg

Method:

1. Cut the halloumi roughly into small squares (it does not matter if it breaks apart).

2. Dice the onion.

3. Heat a pan of water.

4. Heat up your largest pan or wok.

5. Fry the halloumi on a medium to high heat for three minutes, turning occasionally.

6. Add 1 tbsp of oil and the diced onion to the wok, frying on a medium heat.

7. Add the rice to the pan of water and cook for 10 mins, or according to packet instructions.

8. Drain the rice and rinse with water.

9. Add the peas and sweetcorn to the wok.

10. Fry all together for 3-4 minutes.

11. Add the rice and fry everything together on a high heat for 2-3 minutes, until the rice is hot again.

12. Make a well in the middle with a wooden spoon.

13. Break an egg into the well and mix thoroughly with everything else for 1-2 mins (the egg will cook with the heat of the rice.)

14. Add some soy sauce and serve. 

Halloumi Noodles

Ingredients:

• 1 Block of Halloumi 
• 1 pack of egg noodles
• 1-2 tbsp peanut butter
• 1 dessert spoon of balsamic vinegar 
• 2-3 tsp brown sugar
• 50g peas
• 1 tin of sweetcorn
• Vegetable Oil (preferably mixed with a small amount of sesame oil)
• Soy sauce
• Sweet Chilli Sauce 

Method:

1. Cut your halloumi into small squares.

2. Add the noodles to a pan of boiling water.

3. Add the halloumi to a large frying pan or wok and fry for 3-4 minutes.

4. Drain the noodles.

5. Add the oil to the large frying pan and fry for a further 2 minutes.

6. Add the peanut butter, balsamic vinegar, sugar, peas and sweetcorn. Stir until all combined.

7. Place the noodles on the pan and mix everything together.

8. Add a small amount of soy sauce and drizzle over some sweet chilli sauce to finish.

9. Serve and enjoy.

Halloumi and Aubergine Curry

Ingredients:

• 1 medium aubergine 
• 1 onion 
• 1 block of halloumi 
• 3 cloves of garlic
• 1 tbsp ginger purée
• 1-2 tbsp garam masala 
• 1 tin chopped tomatoes
• ½ tin coconut milk
• 300g Basmati rice
• 2 tsp turmeric powder 
• 50g butter
• Balsamic vinegar
• Brown sugar
• Salt & pepper
• Oil
• Mango Chutney
• Poppadoms

Method:

1. Cut the aubergine into small bite sized chunks.

2. Preheat the grill to a medium temperature.

3. Place the aubergine on a baking tray and drizzle over with oil and sprinkle with garam masala, salt, pepper and a small amount of brown sugar. Place under the grill.

4. Dice the onion.

5. Fry the onion in a large pan on a medium to high heat for five minutes and then turn the temperature down slightly.

6. Mince the garlic and add to the pan, along with 1 tbsp of garam masala and a tsp of turmeric.

7. Fry all the ingredients together for 1 minute until the spices begin to release their aroma.

8. Add the ginger, balsamic vinegar and brown sugar, and fry for another minute.

9. Add 1 tin of toms and reduce heat to a simmer.

10. Check on the aubergine regularly and keep rotating so they colour evenly.

11. Cut the halloumi into bite sized pieces.

12. In a separate pan, fry the halloumi until it’s golden on all sides, then set aside.

13. Add the butter and half a tin of coconut milk to the curry and mix well. Continue to simmer.

14. Boil a pan of water and cook the rice with one tsp of turmeric powder.

15. Remove the aubergine from the oven once it is soft and lightly golden on all sides.

16. Stir the aubergine, halloumi and a dessertspoon of mango chutney into the curry.

17. Serve on a bed of rice with the poppadoms and mango chutney as a side.

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