Quick Halloumi and Spring Vegetable Stir-fry
A fast, fresh vegetarian stir-fry using halloumi and seasonal spring vegetables, ready in under 30 minutes.
Total time
28 min
10 prep + 18 cook
Serves
2
Difficulty
easy
Cuisine
British
Per serving
450 kcal
P: 25g · C: 18g · F: 30g
When you need a speedy vegetarian dinner that feels light and seasonal, this halloumi and spring vegetable stir-fry is your answer. It’s packed with flavour and comes together in less time than it takes to decide what to watch. This recipe is brilliant for a Tuesday night when you’ve got a bit of energy but not much time. Serve it with some pre-cooked noodles or rice for a more substantial meal.
Why this works
Halloumi is a salty, firm cheese that holds its shape when fried. Its high melting point means it browns beautifully without becoming gooey, offering a satisfying chew that contrasts well with the tender-crisp spring vegetables. Frying it separately at the start ensures it gets a good sear before being tossed with the vegetables and sauce.
Ingredients
- 225gHalloumi cheeseone block
- 2 tbspRapeseed oil
- 4Spring onionstrimmed and cut into 3cm pieces
- 150gBroccoli florets
- 100gSugar snap peastrimmed
- 2 clovesGarlicthinly sliced
- 1 tbspGingergrated
- 3 tbspSoy sauce
- 1 tbspRice vinegar
- 1 tspHoney
- 1 tspSesame oil
- 15gFresh corianderroughly chopped, for garnish
Method
- 1
Cut the halloumi into 1cm thick slices, then into 2cm cubes.
- 2
Heat 1 tbsp of the rapeseed oil in a large frying pan or wok over a medium-high heat. Add the halloumi cubes and fry for 2-3 minutes per side, until golden brown and slightly crisp. Remove from the pan and set aside.
- 3
Add the remaining 1 tbsp rapeseed oil to the same pan. Add the spring onions and broccoli florets. Stir-fry for 3 minutes until the broccoli starts to turn bright green.
- 4
Add the sugar snap peas, sliced garlic, and grated ginger to the pan. Stir-fry for a further 2 minutes until fragrant and the vegetables are tender-crisp.
- 5
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
- 6
Return the fried halloumi to the pan with the vegetables. Pour the sauce over everything.
- 7
Toss well to combine and heat through for about 1 minute, allowing the sauce to coat everything and thicken slightly.
- 8
Serve immediately, garnished with fresh coriander.
Tips
- ·If you don't have broccoli, tenderstem or asparagus spears work well.
- ·For a spicier kick, add a pinch of chilli flakes with the garlic and ginger.
- ·Make sure your pan is hot before adding the halloumi for a good sear.
Variations
- →Swap halloumi for firm tofu, pressed and cubed.
- →Add a handful of edamame beans or mangetout for extra green goodness.
Storage
This dish is best eaten fresh. Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the halloumi will soften.
