Halloumi Tikka Masala with Rice

1 -Boil some water

‍Fill a kettle and bring it up to boil -this will be for the halloumi.

‍2 - Prep the halloumi and aromatics

‍Chop 225g halloumi into 2cm chunks. Peel, halve, and dice 1 red onion. Peel and finely chop 2 cloves of garlic and 20g of ginger. Finely chop 1 green chilli and 10g of coriander.

‍3 - Fry the halloumi

‍Heat 2 tbsp vegetable oil in a large frying pan over a medium-high heat. Once the oil is shimmering, add the halloumi and fry it until golden brown all over, about 2-3 minutes.

‍4 - Soak the halloumi

‍Remove the halloumi into a mixing bowl and pour the boiled water over top to cover fully. This will soften the halloumi and remove the excess salt!

‍5 - Make the masala

‍In the same frying pan, heat 30g of unsalted butter over medium heat. Once the butter is melted, add 1 tsp of cumin seeds.

‍6 - Flavour time

‍Add the onion, garlic, ginger and green chilli to the pan along with a pinch of salt and cook for a further 3-4 minutes, until the onion starts to turn golden brown.

‍7 - Make your sauce

‍Add 2 tbsp of tomato paste, 150ml of double cream, 1 tbsp of honey and 1 tsp of garam masala to the pan and stir well. Bring to a simmer, then reduce the heat to low.

‍8 - Add the halloumi

‍Drain the soaking halloumi into a sieve and add it to the pan along with 4 tbsp of water, then simmer for 4-5 minutes.

‍9 - Get the rice going

‍Add half of the chopped coriander to a large mixing bowl. Crumble in 1 250g pouch of rice and 100g frozen peas, then season with a pinch of salt. Cover the bowl with cling film and microwave for 4-5 minutes, until piping hot.

‍10 - Serve

‍Spoon the rice into bowls and top with the halloumi tikka masala. Sprinkle over the rest of the chopped coriander and enjoy.