Caribbean Sunshine Supper

This is a favourite dish of Caroline’s who introduced me to Halloumi when I came to the UK. I had never eaten it in St Lucia so it was a completely new taste for me, what I love about it is its ability to be fried and stay whole and the salty taste, it goes really well with the vegetables in this recipe and the mango sauce just gives it a tangy, chilli heat without being too hot. I think you will love it but let us know!

 Serves 2 – Prep time 10 mins – Cooking time – 25 mins

  • 2 medium sized sweet potatoes
  • 2 Bok choi
  • A handful of mixed chopped herbs I used, coriander, chives, thyme and parsley
  • 1 packet of halloumi sliced
  • 1-2 tablespoons of olive oil
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 medium sized aubergine (eggplant)
  • 1/4 -1/2 lime squeezed
  • 2 tsps butter
  • Salt to taste
  • A good slug of Chef Bernie’s Hot Chilli Mango Sauce



Turn on the oven to a low heat to use as a keep hot later 

  1. Wash and cut up the sweet potatoes, leave their jackets on,
  2. Place in boiling water to cook for 20 minutes or until soft At the point they are cooked drain from the water place in a bowl and leave to slightly cool before removing the outer skin and mashing with a little butter. Place in a bowl to keep hot in the oven or leave in the saucepan with a lid on until you are ready to use.
  3. Whilst you are waiting for the potatoes to cook wash & dice the peppers & aubergine
  4. Put a heavy bottomed fry pan/skillet on the stove to heat
  5. Add most of the olive oil and heat through
  6. Add the aubergine and peppers stir well, replace the lid and stir occasionally turning down the heat to prevent burning, cook for about 10 mins
  7. Whilst the mix is cooking finely chop the herbs so you have a good handful
  8. When the aubergine and peppers are beginning to brown slightly add the herbs and salt to taste and mix well for a couple of minutes until the herbs start to release their flavour, add a squeeze of lime juice just enough to give it a bit of a zing – taste as you add
  9. Put your veggie herby mix into a covered dish and place in the warm oven to keep hot
  10. Cut the halloumi into strips
  11. Wash and separate the Bok choi
  12. Place in a steamer or saucepan with a very small amount of water, steam lightly for a couple of minutes
  13. Fry the halloumi in the rest of the olive oil until golden brown on both sides
  14. Put everything together as a stack with the sweet potato mash at the bottom, followed by the bok choi, veggie herb mix, halloumi and more veggie mix!
  15. Finish off with a good slug of Hot Chilli Mango Sauce or sauce of your choice


2 thoughts on “Caribbean Sunshine Supper”

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