Mango ketchup with courgette and halloumi parcels
- Total time
- 75 minutes
- Preparation time
- 45 minutes
- Calories
- 580
- Portions
- 6
Orange is the new red! Our mango ketchup is proof, and it’s showing tomatoes the orange card. This deliciously fruity relish is the perfect accompaniment to courgette and halloumi parcels – an exciting combination that is sure to be a topic of conversation at your next barbecue or lunch. What’s even better is that both parts of this recipe can be conjured up in no time at all, bursting with intense aromas and guaranteed to give you the most surprising flavour kick.
Directions
To make the mango ketchup: Peel and very finely dice the onions, garlic and ginger. Deseed and chop the chilli peppers. Fry the onions, garlic, ginger and chilli peppers in 2 tablespoons of oil. Add the maple syrup and apple cider vinegar and boil. Cut the mangos in half, remove the stone and peel away the skin. Finely dice the mango, add to the onion mixture and simmer for 20 minutes. Purée until smooth and season to taste with the crushed mustard seeds, curry powder, salt and pepper. Pour the mixture into clean glasses while still hot and allow to cool.
To make the courgette and halloumi parcels: Wash and clean the courgettes. Using a grater, shred the courgette lengthways into thin slices, sprinkle with salt and steep in water for 20 minutes. Dab off the water and sprinkle the courgette slices with some wholemeal flour.
Cut the halloumi into cubes (roughly 1.5 x 4.5 cm). Lay 3 or 4 courgette slices crossways one on top of another and place a cube of halloumi on top. Fold over the courgette strips to form a ‘parcel’ and secure using a wooden skewer; repeat as necessary. Heat the olive oil in portions in a griddle pan and fry the parcels on one side and then on the other for a total of 6 minutes. Season with salt and pepper, sprinkle with chilli flakes and serve with the mango ketchup.
Ready for this entangled mango tango?
Your Dole team
Ingredients
3 onions (250 g)
2 cloves garlic
50 g ginger
2 chilli peppers
2 tbsp oil
60 ml maple syrup
60 ml apple cider vinegar
2–3 mangos (about 760 g fruit)
1 tsp mustard seeds
1 tbsp curry powder
Salt
Pepper
5 thin courgettes (approx. 600 g)
1 tbsp wholemeal flour
500 g halloumi
2 tbsp olive oil
Chilli flakes to decorate
Plus: small glass bottles, grater, wooden skewers, griddle pan
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 390 |
| Calories | 580 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (39.3 g) | |
| Saturated Fat (18.7 g) | |
| Cholesterol (70 mg) | |
| Sodium (292 mg) | |
| Total Carbohydrate (29.2 g) | |
| Dietary Fiber (4.1 g) | |
| Total Sugars (12 g) | |
| Protein (26.5 g) | |
| Calcium (1.2 mg) | |
| Iron (2 mg) | |
| Potassium (630 mg) | |
| Vitamin A (0.2 mcg) | |
| Vitamin C (66.2 mg) | |
| Vitamin D (917 mcg) | |