Mexican Halloumi
with Roasted Vegetable Rice and Coriander Drizzle
Ingredients
1 unit(s)
Echalion Shallot
150 grams
Basmati Rice
250 grams
Halloumi
15 grams
Honey
2 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Ground Cumin
1 unit(s)
Bell Pepper
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
2 tbsp
Olive Oil
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Halve and peel the red onion. Chop each half into 4 wedges and separate the layers. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Cut the halloumi into 3 slices per person.
Put the pepper, onion, half the garlic and half the cumin on a large baking tray. Add a pinch of salt, a good grind of pepper and a drizzle of oil. Combine well so everything is well coated in oil. Roast on the middle shelf of the oven until soft and golden, 18-20 mins. Turn the vegetables halfway through cooking.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium high heat. Once hot, add the shallot, stir and cook until soft, 3-4 mins. Add the remaining cumin and garlic, stir together and cook for 1 minute. Pour the water for the rice (see ingredients for amount) into the saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything is cooking, roughly chop the coriander (stalks and all). Zest the lime and cut into wedges. In a small bowl, mix together three quarters of the coriander, a good squeeze of lime juice, olive oil for the drizzle (see ingredients for amount) and the honey. Season with a pinch of salt and a really good grind of pepper. Add some more lime juice if you want to! Set aside.
When your rice has 10 mins left, Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the halloumi slices and fry until golden brown, 3-4 mins on each side. Once the rice is cooked, stir in the roasted vegetables, lime zest and remaining coriander.
To serve, spoon the cumin spiced rice and roasted vegetables onto plates. Lay the halloumi slices on top and spoon the coriander drizzle all over. Serve any spare lime wedges alongside. Now, dig in!
