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Piri piri halloumi bowl

with green olive freekeh and avocado crema

Ready in around 25 mins

RECIPE FACT:
The name "piri piri" is derived from the Swahili language and means "pepper pepper." Portuguese explorers are credited with bringing piri piri peppers to other parts of the world.
Nutritional Info:
  • Energy: 3,561kJ (851kcal)
  • Protein: 33g
  • Carbohydate: 56g
  • Sugars: 20g
  • Fat, total:54g
  • Saturated:22g
  • Sodium:1,504mg
  • Contains:Gluten, Milk, Soy, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND HALLOUMI:

    Using half the red onion, peel and finely slice. Cut the halloumi into 1 cm slices.

  • 2. TO COOK THE GREEN OLIVE FREEKEH:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins. Add the corn and cook for 1-2 mins, stirring occasionally to create a char. Open the bag of steamed freekeh, breaking up any clumps by squeezing the bag gently then add to the pan, season with salt and cook for 2-3 mins, stirring often. Transfer to a salad bowl and allow to cool slightly. Just before serving, add the mesclun and green olive dressing then toss to combine.

  • 3. TO COOK THE PIRI PIRI HALLOUMI:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Add the halloumi and cook for 2-3 mins each side or until golden. Pour in the piri piri sauce, turn to coat the halloumi and cook for 30-60 secs.

  • TO SERVE:

    Spoon the green olive freekeh into a bowl and top with piri piri halloumi. Dollop with avocado and garlic crema and sprinkle over spiced seeds.

Ingredients In your box:
  • 1 pot of avocado and garlic crema
  • 1 bag of halloumi
  • 1 pot of corn
  • 1 pack of freekeh
  • 1 pot of green olive dressing
  • 1 pack of mesclun
  • 1 red onion
  • 1 pot of piri piri sauce
  • 1 sachet of spiced seeds

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