Don't worry if you're not a halloumi fan, this storecupboard sweet and sour sauce works really well with chicken too!
Ingredients:
2 blocks of halloumiOil for frying
1 onion finely chopped
1 Green pepper cut into cubes1 red pepper cut into cubes
1 yellow pepper cut into cubes
A tin of pineapple rings in juice: you will need 130ml of the juice and 3 pineapple rings cut into cubes
For the sauce:
130ml pineapple juice from the tin2 tbsp cornflour
3 tbsp tomato ketchup
4 tbsp soy sauce
1/2 tsp chilli powder
1 tbsp brown sugar
1 tbsp white wine vinegar
Salt and pepper
Method:
-Cut the blocks of halloumi into cubes and add to a large, non-stick frying pan with a drizzle oil.Fry on a medium heat for around 5 minutes, turning reguarly until golden brown all over. Set the halloumi aside.
-Add the peppers and onion to the pan with a little more oil and fry for 10 minutes on a medium heat, stirring regularly until soft.
-in the meantime make the sauce. Pour the pinapple juice into a bowl and stir in the cornflour until smooth.
Add the ketchup, soy sauce, chilli powder, sugar, white wine vinegar and season with salt and pepper. Stir until smooth.
-When the veg has finished cooking, pour the sauce in and simmer for around 3 minutes until thick, bubbling and has coated the veg.
-pour in 200ml boiling water and return the halloumi to the pan with the pineapple chunks.
Mix thoroughly and simmer for 3 -5 minutes on a medium heat until the sauce is the thickness you like. If you're using chicken.
- check that it's cooked through.
-serve immediately with rice
