Halloumi Rice Bowl (HC)

Ingredients

• 60g wholegrain rice
• 70g halloumi, sliced
• 1 tsp olive oil
• ½ red onion, diced
• 80g courgette, diced
• ½ red pepper, sliced
• 1 tsp tomato puree
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp mixed herbs
• Black pepper to taste
• 2–3 tbsp peas
• 200g tinned tomatoes
• ½ vegetable stock cube (low sodium)
• Handful of spinach

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Smashed Avocado Yoghurt Sauce:

• 1 heaped tbsp Greek yoghurt
• Squeeze of lime juice
• Black pepper to taste
• 1 heaped tbsp smashed avocado (or ½ sm avocado)

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Instructions

1. Cook the rice according to the packet instructions. Drain if needed and set aside.

2. While the rice is cooking, heat a non-stick pan over medium heat. Add the halloumi and cook for 2–3 minutes on each side until golden. Remove from the pan and set aside.

3. In the same pan, heat the olive oil, then add the red onion, courgette and red pepper. Cook for 4–5 minutes until softened.

4. Add the tomato puree, garlic, smoked paprika, mixed herbs and black pepper, stirring well to coat everything in the flavours.

5. Add the peas, tinned tomatoes and crumbled stock cube. Stir well and allow to simmer for 10–15 minutes until slightly thickened.

6. Once the rice is cooked, stir it through the tomato vegetable mixture.

7. Add the spinach and cook until wilted. Taste and adjust seasoning if needed.

8. In a small bowl, mix together the yoghurt sauce ingredients.

9. To assemble, add the rice and vegetable mixture to a bowl and top with the cooked halloumi. Drizzle over the smashed avocado yoghurt sauce.

10. Serve immediately and enjoy.

Note: If meal prepping, store in airtight containers in the fridge for up to 2–3 days, then reheat and assemble fresh. For best results, reheat the halloumi in a pan or air fryer rather than the microwave or serve cold. 

This recipe uses pre-made smashed avocado, which can be bought at most supermarkets. Alternatively, use fresh avocado and mash with a fork.

Dinner

Serves: 1