Salty halloumi pairs perfectly with our sweet & sour Red Slaw to make a scrumptious lunch time t...
The salty halloumi in these flatbreads pairs perfectly with our sweet Albert's Victorian Chutney.
200g cous cous
200ml boiling chicken stock
2 tbsp harissa paste
Juice & zest of 1 lemon
1 red pepper (diced)
½ aubergine (diced)
1 onion (sliced)
30g chopped parsley
1 clove garlic
100g pomegranate seeds
Salt & pepper
1 jar of Baxters Albert's Victorian Chutney
100ml natural yogurt
Baxters IngredientsAlbert’s Victorian Chutney
In a frying pan sweat off the onion, garlic and harissa spice until softened without colouring.
Add aubergine and pepper and cook for 3 minutes and then tip into a deep bowl.
Add cous cous to the bowl and cover with the hot stock, cover with cling film and leave in a warm place for 12 minutes to soak up the liquid.
After this time remove cling film and fluff up the cous cous using a fork.
Add the lemon, parsley and pomegranate before seasoning and covering again.
Slice your halloumi and cook under a hot grill, leaving it to go crispy.
Fill each flatbread with cous cous then top with haloumi and finish with yogurt, chutney and rocket.
Swap the chicken stock for vegetable stock to make this a veggie friendly dish!
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