Caponata, Honeyed Halloumi and Couscous
Caponata is one of those dishes that can be adapted in so many different ways and served with so many different things. As a dip, stirred through pasta, alongside grilled fish, lamb or chicken or served, as we have here with sweet and salty honeyed halloumi cheese and some very simple couscous. Caponata is a staple dish in Italy that combines fried, buttery aubergines with tomatoes, peppers and capers cooked down until it forms a morishly soft, silky stew.
Method
Based on 4 servings, adjust as needed.
Step 1
Prepare all the vegetables as stated in the ingredients list before you start cooking.
Step 2
Into a large frying pan or casserole dish add 3/4's of the olive oil (it looks like a lot but the aubergines need it t fry well). Once hot, add the diced aubergines and cook for 15 minutes until they have absorbed all of the oil and are starting to turn golden brown.
Step 3
To the aubergines, add the sliced peppers, diced celery and the chopped garlic, drained capers and black olives along with a pinch of salt and lots of pepper and cook for a further 6-8 minutes on a slightly lower heat until the celery starts to turn translucent.
Step 4
Pour in the tomato passata 1/3rd of the honey, the chilli flakes (if using) and all of the vinegar. Bring to a simmer and cook on a low heat, with a lid on for 25 minutes until thick, rich and glossy. Add a splash of water halfway through cooking if the caponata is looking a little dry and stir a few times to ensure the mixture isn't sticking. Remove the lid and cook for a further 5-10 minutes to allow the sauce to reduce a little. [This sauce can also be made in the slow cooker or simmered in a low oven if you prefer and have the time].
Step 5
Meanwhile, pour the couscous into a large bowl and top hot vegetable stock, just enough to cover the couscous. Place a plate on top, or cover with clingfilm and leave to steam for 10 minutes. Fluff with a fork once rehydrated, and season with salt and pepper add the lemon zest and juice.
Step 6
While the caponata and couscous cook, slice the halloumi into 6 slices per block. Heat a large frying pan and add the remaining oil and once hot, fry the halloumi for 3 minutes per side until golden and slightly crispy. When you are happy with the colour, drizzle with the remaining honey, turn it over a few times to coat well and turn off the heat.
Step 7
Once the caponata is cooked, check for seasoning and add a little more vinegar if it needs some acidity. It should be quite piquant. Stir the chopped parsley through the caponata and serve it with the couscous and the fried, sweet halloumi.
- Ingredients
- Based on 4 servings
-
70g Black Olives 1x Sainsbury's Pitted Kalamata Olives with Herbs 70g -
2 Celery Sticks, diced 1x Sainsbury's Celery -
500ml Passata 1x Sainsbury's Passata 500g -
2 Aubergines, diced 2x Sainsbury's Aubergine -
2 Red Peppers, deseeded and sliced 2x Sainsbury's Red Pepper -
4 Cloves Garlic, peeled and sliced 1x Sainsbury's Garlic -
2 tbsp Capers, drained 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
30g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
1.5 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
300g Couscous 1x Sainsbury's Cous Cous 500g -
1.5 tbsp Honey 1x Sainsbury's Runny Honey 340g -
450g Halloumi, sliced 2x Sainsbury's Cypriot Halloumi Cheese 225g -
400 Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
0.25 tsp Crushed Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g