Mexican
Mexican
Ancho chilli Squash Tart
This Mexican Tart leans on ancho chilli to do the heavy lifting. We braise the Squash for real...
Mexican · Side
Mexican Halloumi Mash
This Mexican Mash leans on lime and coriander to do the heavy lifting. We bake the Halloumi for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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