15-minutes Mediterranean stir fry with saffron halloumi recipe
Delicious Mediterranean stir fry with the out of this world fried halloumi with saffron tossed in harrisa pesto. This is a quick and easy stir fry recipe that you’ll make again and again and again.
Equipment
- Wok
Ingredients
- 250 g of halloumi, torn into pieces
- 8 strands of saffron
- ½ a courgette / zucchini, sliced
- ½ a capsicum pepper, sliced (yellow or green)
- ½ a red onion, sliced
- ½ an aubergine, chopped in wedges
- 8 cherry tomatoes
- 8 pitted black olives
- 3 sun dried tomatoes, sliced
- 1 roasted red pepper, sliced
- 1 tablespoon of capers
- 1 tablespoon of pine kernels
- 1 tablespoon of rose harissa pesto Alternatevely, use a classic basil pesto, chilli pesto, truffle pesto or tomato pesto.
Garnish
- A handful of chopped fresh parsley, rosemary and thyme, balsamic vinegar
Instructions
Start with frying halloumi
- Pour some groundnut oil in a wok and put on a high heat. When it starts to smoke add the torn halloumi and saffron.
- Stir fry for 3-4 minutes or until browned.
- Remove the halloumi pieces from the wok and set aside and drain off the liquid and reserve.
Stir fry the Mediterranean vegetables
- Add the sliced fresh vegetables to the wok and stir fry for 4 minutes or until they are starting to char.
Combine vegetables and halloumi with Harissa pesto
- Add the rest of the ingredients, the halloumi pieces and the reserved liquid back to the wok and warm through on a high heat for a minute.
- Serve in bowls and garnish with the herbs and balsamic vinegar.