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Halloumi With Fruity Plum Chutney

Halloumi With Fruity Plum Chutney

4rating out of 5

(470 reviews from our customers)

Prep Time

35 min



The inspiration for this dish comes from brightly coloured cafes in Lebanon, where you often can buy a halloumi 'steak', some sweet fruit chutney & a big silver pot of mint tea. We've reformatted the flavours into a warm supergrain freekeh dish which contrasts a big slab of golden salty halloumi with a tart, homemade fruity plum & red onion chutney

Prep Time

35 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
2 plums
10g fresh mint
225g Cypriot halloumi †
130g freekeh †
1 bag of blanched almonds †
2 tbsp balsamic vinegar †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • Plums
  • 10g mint
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 130g freekeh<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 920 kJ
220 kcal
3036 kJ
724 kcal
of which saturates
11.5 g
5.4 g
37.8 g
17.8 g
of which sugars
17.4 g
4.5 g
57.4 g
14.7 g
Fibre 2.9 g 9.4 g
Protein 12.5 g 41.2 g
Salt 1.05 g 3.47 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
10g mint
mint (100%)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
130g freekeh
freekeh-green wheat grain (gluten)
1 bag of blanched almonds (25g)
whole blanched almond (nut) 100%. May contain peanut, sesame & other nuts.
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (milk, gluten, nut, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Fruity Halloumi

Rinse the freekeh in a sieve under cold running water

Place the washed freekeh in a pot with plenty of water

Bring to the boil over a high heat and cook for 20-25 min or until the freekeh is tender with a slight bite

2 Fruity Halloumi

Meanwhile, preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely slice the red onion(s)

Chop the plums into rough pieces, discarding the stones

3 Fruity Halloumi

Heat a separate pot with 1 tbsp (2 tbsp) olive oil over a low heat

Once hot, add the onion and plums with a pinch of salt

Cook for 6-8 min or until the onions have softened and the plums are tender, stirring occasionally

Add the almonds to a baking tray and oven roast until browned, approx. 7-13 min

4 Fruity Halloumi

Add the balsamic vinegar, 1 tbsp (2 tbsp) sugar and 2 tbsp (4 tbsp) water to the plums

Increase the heat to medium and cook for 10-15 min or until jammy, then set aside

5 Fruity Halloumi

Meanwhile, drain the halloumi and pat dry with kitchen roll

Slice the halloumi in half widthways to make 2 (4) steaks

Strip the mint leaves from the stems, save a few for garnish, and chop the rest finely

6 Fruity Halloumi

Chop the cooled, toasted almonds coarsely (or bash them in a bowl with a rolling pin)

Drain the cooked freekeh and return it to its pot

7 Fruity Halloumi

Heat a separate pan (preferably non-stick) over a high heat

Once hot, add the halloumi steaks and cook on each side for 3-4 min or until browned on the outside


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Mix the chopped mint and half the almonds through the cooked freekeh and season with pepper

Serve the halloumi over the freekeh with the plum chutney to the side

Garnish with mint leaves and the remaining almonds


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