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Halloumi, Green Vegetable and Coriander Stir-fry

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

Serves: 4

Ingredients

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

Method

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.
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.