Sticky Raspberry Beetroot Halloumi Fingers

Sweet meets salty in these addictive sticky halloumi fingers. Prepared in under 10 minutes.

Ingredients

  • 100ml V8 Fusion Raspberry and Beetroot juice
  • ⅛ tsp honey
  • ½ tsp + 1 heaped tbsp cornflour
  • 250g block of halloumi
  • Vegetable oil

Method

  1. In a small bowl, whisk together the juice, ½ tsp of cornflour and the honey.
  2. Slice your halloumi into long fingers (a 250g block will make 8 thicker fingers as pictured, or 16 thin ones).
  3. Scatter 1 tbsp of cornflour onto a chopping board. Roll the halloumi fingers on it to give them a light coating. (As halloumi is typically packaged in water, they should be moist enough for the cornflour to stick easily, but if not, dip them in milk and try again.)
  4. Coat a large nonstick frying pan with vegetable oil and heat to a high temperature. Drop in the halloumi fingers and cook until browned on all sides, approximately 5 minutes. Flip frequently to ensure they are cooked evenly and don’t stick to the pan.
  5. Once the halloumi is cooked, reduce the heat and slowly pour in the juice/cornflour/honey mixture. It will bubble and thicken to create a sticky glaze over the halloumi.
  6. Once the liquid has reduced and each of the halloumi fingers are well coated, remove from the pan and serve.

 

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Sticky Raspberry Beetroot Halloumi Fingers

Sweet meets salty in these addictive sticky halloumi fingers. Prepared in under 10 minutes.

Sticky Raspberry & Beetroot Halloumi Fingers Recipe using V8 Juice

Serves: 2-4

Course: Starter

Prep/cook time: 10 Minutes

V8 product used: V-Fusion - Raspberry & Beetroot

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Ingredients

  • 100ml V8 Fusion Raspberry and Beetroot juice
  • ⅛ tsp honey
  • ½ tsp + 1 heaped tbsp cornflour
  • 250g block of halloumi
  • Vegetable oil

Method

  1. In a small bowl, whisk together the juice, ½ tsp of cornflour and the honey.
  2. Slice your halloumi into long fingers (a 250g block will make 8 thicker fingers as pictured, or 16 thin ones).
  3. Scatter 1 tbsp of cornflour onto a chopping board. Roll the halloumi fingers on it to give them a light coating. (As halloumi is typically packaged in water, they should be moist enough for the cornflour to stick easily, but if not, dip them in milk and try again.)
  4. Coat a large nonstick frying pan with vegetable oil and heat to a high temperature. Drop in the halloumi fingers and cook until browned on all sides, approximately 5 minutes. Flip frequently to ensure they are cooked evenly and don’t stick to the pan.
  5. Once the halloumi is cooked, reduce the heat and slowly pour in the juice/cornflour/honey mixture. It will bubble and thicken to create a sticky glaze over the halloumi.
  6. Once the liquid has reduced and each of the halloumi fingers are well coated, remove from the pan and serve.