Everyday healthy

Chilli and tomato halloumi

Oh, how I love halloumi. I can’t resist its gorgeous chewy saltiness and always have a block or two in the fridge. Usually I have it just as it comes, sizzling from the pan, or cut into squares and added to soups for a salty hit. Here it’s the star of a stunning, spicy, tomato-rich stir-fry. If you’re a halloumi fan like me, this will be on your repeat list.

SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY | V

SAUCE
1 tbsp tomato purée
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp light soy sauce
1 tbsp runny honey
STIR-FRY
flavourless oil for frying
250g halloumi, cut into bite-sized cubes
1 onion, finely sliced
4 garlic cloves, crushed
1 red chilli, finely chopped1 , sliced2 , choppedTO SERVE