Chef's Pili-Pili Halloumi with Okra (Vegetarian)
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Ingredients
- 50g butternut squash, seeds removed and diced
- 100g white courgette, diced
- 50g okra, top and tail removed, diced
- 50g red pepper, finely diced
- 50g leeks, finely chopped
- 30g fresh oregano, finely chopped
- 2 tbsp olive oil
- 1 tbsp British mint chilli sauce
- ½ tsp garlic puree
- ½ tsp sea salt and freshly ground black pepper
- ½ tsp black onion seeds
- 100g halloumi cheese, sliced into three pieces
Method
For the butternut squash, place the butternut squash, the olive oil, garlic, oregano, leek, red pepper, courgette, and okra into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.
Heat a frying pan over a low heat. Add the butternut squash mixture and British mint sauce, and fry gently until cooked through for 10 minutes.
For the halloumi, heat the remaining oil in a separate small frying pan over a medium heat. Add the halloumi and fry for 2 minutes on each side, until golden-brown. Serve the butternut squash on a warm plate with the fried halloumi on top.
British Mint Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya