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Tracklements Fresh Chilli Jam210g
210gItem price
£3.10Price per unit
£1.48/100gThis one pan dish by Elly Curshen uses radishes in a way you might not have tried before; alongside other vegetables to make a quick, colourful meal, full of texture and flavour.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a small bowl, mix the chilli jam, garlic, mixed herbs, and 2 tbsp oil. Season well and put to one side. Drain the chickpeas and dry them well on a clean tea towel.
Heat ½ tbsp oil in a large frying pan or wok over a high heat. Tip the red onion wedges into the pan, toss to coat in the oil, then leave to brown, without moving, for 1 minute. Once brown on 1 side, add the red pepper, courgette and radishes and fry for 4-5 minutes, stirring occasionally, until all the vegetables start to char on the edges. Tip into a large bowl.
Put the pan back on the heat with the remaining ½ tbsp oil. Lower the heat to medium and fry the halloumi for about 1 minute each side, until browned on both sides. Add the chickpeas and toss together.
Tip the cooked vegetables back into the pan and pour over the sauce. Stir fry for 3-4 minutes. The chickpeas will heat through, and the glaze will reduce a little and coat everything. Meanwhile, cook the rice according to pack instructions. Serve the halloumi and vegetables with the rice, scattered with the mint and pine nuts.
More leftover ideas:
1) Crisp up any sad radishes by slicing and soaking in iced water. This will help them revive and regain their crunch.
2) Pickled radishes are quick to make and fabulous with tacos. Search ‘pickled radishes with coriander seeds and bay’ on waitrose.com/recipes and, if you don’t have any coriander seeds, swap for mustard seeds.
3) Radishes make a fantastic snack, swiped through top-quality room temperature butter, then dipped in sea salt flakes. If you’ve not tried it before, give it a go!
Typical values per serving when made using specific products in recipe
Energy | 4,802kJ/ 1,150kcals |
---|---|
Fat | 63g |
Saturated Fat | 27g |
Carbohydrates | 89g |
Sugars | 27g |
Fibre | 16g |
Protein | 48g |
Salt | 4.1g |
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£3.10Price per unit
£1.48/100g0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
60p each0 added
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Quantity of Cooks' Ingredients Mixed Herbs in trolley 0
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£1.60Price per unit
£1.40/10g0 added
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£8.95Price per unit
89.5p/100ml0 added
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70pPrice per unit
29.2p/100g0kg added
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17p each est.Price per unit
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60p each est.Price per unit
£3.75/kg0 added
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63p each est.Price per unit
£3.00/kg0 added
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52pPrice per unit
£2.60/kg0 added
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£2.80Price per unit
£11.20/kg0 added
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£2.45Price per unit
£7/kg0 added
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80pPrice per unit
32p/10g0 added
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95pPrice per unit
19p each