Save to your scrapbook

    Halloumi, Green Vegetable and Coriander Stir-fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Halloumi, Green Vegetable and Coriander Stir-fry

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 garlic cloves
    • 2 green chillies
    • 1 stick lemon grass
    • 2 courgettes, sliced
    • 1 green pepper, deseeded and sliced
    • 150g button mushrooms, sliced
    • 150g mangetout, trimmed and sliced lengthways
    • 1 tablespoon tamari (dark soy sauce)
    • 1 tablespoon pure apple juice
    • Grated zest and juice of 1 lime
    • 250g halloumi cheese, cubed
    • 2 tablespoons sunflower oil
    • Handful of fresh coriander, roughly chopped


    1. Finely chop the garlic and chillies. Cut off the dry top third of the lemon grass, peel off the outer layer and slice the remainder finely. Alternatively, whizz the garlic, chillies and lemon grass in a processor. Prepare the courgettes, pepper, mushrooms and mangetout and put each in a separate bowl. Mix the tamari, apple juice and lime zest and juice. Meanwhile, in a dry non-stick wok, fry the cheese cubes until golden. Remove from the wok and keep warm.
    2. Add the oil to the wok and heat. Then add the garlic, chilli and lemon grass mix. Stir-fry until fragrant, making sure the garlic does not burn. Add the vegetables, courgettes first, then the green pepper, mushrooms and lastly the mangetout, stir-frying for a couple of minutes between each vegetable until just tender but still crisp. Pour over the tamari, apple juice and lime mixture and quickly stir-fry. Stir the halloumi back in followed by the coriander, and serve with Thai fragrant rice.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars