Hot Honey Halloumi & Bang Bang Beans

This recipe was created by PlateUp.

Double the drizzle, double the flavour. This bold, brilliant veggie dish heroes Dr. Will's Sriracha Hot Sauce in two delicious ways, first, whisked into a sweet 'n' spicy hot honey glaze for the crispy halloumi, then stirred through creamy bang bang beans for a fiery kick of flavour. And the best bit? You're in charge of the heat. Add more hot sauce for full-on fire, or dial it down for a gentler glow. Whether you're spice-shy or spice-obsessed, this one's built for flavour your way. Try tearing your halloumi instead of chopping it for a lovely crispy texture.

INGREDIENTS:
For the bang bang beans:
1 red onion, sliced
2 garlic cloves, finely chopped
Your preferred cooking oil or spray
2 x 400g tins cannellini beans, drained
1 x 400g tin chopped tomatoes
2 tsp onion granules
60g cream cheese
1 tbsp Dr. Will’s Sriracha Hot Sauce
150g spinach

For the hot honey halloumi:
1 x 225g pack halloumi, torn
Your preferred cooking oil or spray
2 tsp honey
1 tbsp Dr. Will's Sriracha Hot Sauce (plus extra to taste)
1 lime, juice of half & half cut into wedges
Salt & pepper, to taste

METHOD:

1. Cook the bang bang beans

• Peel and slice the red onion. Peel and chop the  garlic. Heat a dash of your preferred cooking oil or spray in a pan over a medium heat. Add the red onion and garlic, then cook for 3 minutes. 

• Stir in the drained cannellini beans, mashing some of them with the back of a spoon for a creamy texture. 

• Stir in the chopped tomatoes,  and onion granules, then add the cream cheese and  1 tbsp Dr. Will’s Sriracha Hot Sauce, mixing well. Season with salt and pepper and simmer gently for 5 minutes.  You can add more hot sauce depending on how spicy you’re feeling! 

2. Make the hot honey glaze
   In a small bowl, whisk together the honey and 1 tbsp Dr. Will’s Sriracha Hot      Sauce.

3. Cook the hot honey halloumi

• Drain the halloumi then pat it dry and tear into bite-sized pieces. 

• Heat a dash of your preferred cooking oil or spray in a frying pan over a medium heat. Add the halloumi and cook for 2–3 minutes on each side until golden and crispy.

• Pour over the hot honey glaze and let it bubble for 30 seconds until sticky and glossy, then take the pan off the heat. 

4. Finish the dish & Plate Up

• Cut half the lime into wedges and juice the other half. 

• Stir the spinach into the bang bang beans and cook for a minute until wilted. Add the lime juice to taste. 

• Spoon the bang bang beans in bowls, top with the hot honey halloumi and serve with the lime wedges. Tuck in and enjoy!