Quick & Easy Halloumi Rice Bowl
A simple, yet delicious rice dish, with a whole variety of flavours and textures! Spicy Ras El Hanout, salty halloumi and sweet and fruity sultanas go amazingly well in this delicious Spinach & Halloumi Rice Bowl recipe. Finished with some lemon juice for a fresh zing, and some crunchy flaked almonds for a bit of texture, this is a wonderfully easy meal for a busy summer's day that you can cook up in just 20 minutes!
Ingredients
- 120 g basmati rice
- 2 garlic cloves minced or finely chopped
- 1 chilli finely chopped
- 1 spring onion (green onion) thinly sliced
- 1 teaspoon neutral oil
- 225 g halloumi cheese cut into cubes
- 1 teaspoon ras el hanout
- 120 g spinach
- 5 g fresh dill finely chopped
- 10 g flaked almonds
- 30 g sultanas (or raisins)
- 1 lemon juice only
- 2 tablespoon plain Greek yoghurt
Instructions
- Toast flaked almonds in a dry pan until just starting to colour. Tip them onto a small plate to prevent further browning and set aside.
- Cook rice following packet instructions. Drain and set aside until later.
- Whilst the rice is cooking, cut the halloumi into bite-size pieces. Heat a teaspoon of oil in a large, non-stick frying pan over medium-high heat. Add the halloumi cubes and cook for 4-5 min until starting to brown and crisp up.
- Add the spring onions, garlic, chilli and ras el hanout and cook for another minute stirring continuously.
- Then add the spinach, stir and cover with the lid. Cook for approx 1 minute until spinach starts to wilt.
- Once wilted, add the cooked drained rice and sultanas. Cook for 2 minutes to warm the rice through.
- Take the pan off of the heat and squeeze in the lemon. Garnish with the toasted flaked almonds, dill and a spoonful of yoghurt!
Nutrition
Calories: 696kcalCarbohydrates: 73gProtein: 34gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1409mgPotassium: 759mgFiber: 6gSugar: 13gVitamin A: 6122IUVitamin C: 83mgCalcium: 1271mgIron: 4mg
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