Halloumi With Fruity Plum Chutney

Halloumi With Fruity Plum Chutney

4.00rating out of 5

(469 reviews from our customers)

Prep Time

35 min



Use within

6-7 days

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



Use within

6-7 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
2 tbsp balsamic vinegar †
130g freekeh †
225g Cypriot halloumi †
10g fresh mint
2 plums
1 red onion
30g almonds †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Italian balsamic vinegar<strong>†</strong>
  • Cracked freekeh<strong>†</strong>
  • Cypriot Halloumi cheese<strong>†</strong>
  • Mint
  • Plums
  • Red onion
  • Almonds<strong>†</strong>
Typical Values per 100g per serving
Energy 813 kJ
194 kcal
3193 kJ
762 kcal
of which saturates
9.8 g
4.6 g
38.4 g
17.9 g
of which sugars
16.3 g
4.7 g
63.8 g
18.3 g
Fibre 2.7 g 10.6 g
Protein 10.9 g 42.7 g
Salt 0.88 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
Italian balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
Cracked freekeh
Green Wheat
Cypriot Halloumi cheese
Red onion
whole blanched almonds
  • Allergens highlighted by † (sulphites, wheat-gluten, milk, nuts)

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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