Category
Main
Serves
2
Prep
10
Cook
15
Ingredients
- 1 red onion
- 1 red pepper
- 1 medium courgette
- 5 spears asparagus
- 150g halloumi cheese (sliced)
- 1tbsp oil
- 4tbsp sweetcorn kernels (fresh or tinned)
- 1tbsp balsamic vinegar
- 1tbsp sun-dried tomato pesto
- 10 black olives
- Black pepper
Instructions
- Prepare the vegetables. Halve the red onion and slice it thinly. Slice or dice the red pepper and courgette. Remove the tough ends from the asparagus and cut into bite size pieces
- Place the slices of halloumi in a large stirfry pan or wok and cook for several minutes. The cheese will release some liquid. Once the liquid has been cooked off the underside will turn golden brown. Turn the slices of cheese over and cook for a further 1 minute until the other side is browned
- Remove from the pan and set aside. Heat the oil in the same pan. Add the onion pepper courgette asparagus and sweetcorn. Cook over a fairly high heat and stir constantly for 3-4 minutes. The vegetables should be slightly softened
- Add the balsamic vinegar sun-dried tomato pesto black olives and plenty of black pepper. Mix well and cook for until the vegetables are cooked to your liking. Serve topped with the fried Halloumi.
This Mediterranean stir fry is a simple way to get a plethora of colour in your dinner time dish - With the halloumi cheese adding pleasing substance to this vegetarian meal. Make the perfect evening treat following our recipe and using our Circulon Non Stick Woks.
