Diced Halloumi Cheese with Peas Recipe

Do you enjoy bank holidays? I'm sure you all do; that extra hour or two in bed, the free time to get things done in the house that you've been postponing since last weekend, the whole afternoon to get out and look after the garden (bank holiday's in my books, aren't just for lazing around).

That all said, I find it very frustrating when supermarkets are closed. The only option is to take a stroll up to the petrol station and pay an arm and a leg for something as simple as fruit, fresh bread or bottled water. Today has been a mission to simply rely on ingredients that were already in the fridge.


Halloumi cheese has been something that I have found very hard to find. But wow, am I happy have now. I discovered it last weekend and bought two blocks of this squeeky, rubbery delight (strange choice of words to describe cheese, I know) but it has a extremely durable texture and can be grilled or fried at a very high temperature without losing its shape.


There wasn't any grilling or frying involved here. It is a very colourful mixture which can be served with fried egg noodles or boiled bulgar. Add the halloumi at the very last minute; it's that simple.

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
2 tbsp cooking oil
1 clove garlic, peeled and crushed
1 bunch spring onions, trimmed and coursley chopped
1 small red pepper, seeded and finely diced
50g frozen sweetcorn
175g frozen peas
1 tbsp sherry or white wine
3 tbsp vegetable stock
salt and freshly ground black pepper
pinch five spice powder
2 tbsp freshly chopped parsley
1 tbsp freshly chopped basil
175g halloumi cheese, finely diced

Instructions:
1. Heat oil in deep frying pan or wok and stir-fry garlic and spring onions for 1 minute.

2. Add red pepper and continue stir-frying for 2 minutes.

3. Add the frozen vegetables and mix well in the pan.

4. Add the sherry or wine, seasoning and five spice powder. Turn up the heat and cook for a further 2-3 minutes, stirring all the time.

5. Add the remaining ingredients and toss over a high heat to warm through.

6. Serve with egg noodles or boiled bulgar.

Serves: 4