Crispy Grated Halloumi & Tzatziki Rice Bowl

Serves 2
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Directions

  1. 1Grate the garlic.
  2. 2Grate the garlic.
  3. 3Grate the garlic.
  4. 4Finely chop the spring onions.
  5. 5Finely chop the spring onions.
  6. 6Finely chop the spring onions.
  7. 7Finely chop the dill.
  8. 8Finely chop the dill.
  9. 9Finely chop the dill.
  10. 10Finely slice the mint leaves.
  11. 11Finely slice the mint leaves.
  12. 12Finely slice the mint leaves.
  13. 13Halve the cucumber lengthwise and finely slice it.
  14. 14Halve the cucumber lengthwise and finely slice it.
  15. 15Halve the cucumber lengthwise and finely slice it.
  16. 16In a bowl, mix the cooked, cooled rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt, and olive oil.
  17. 17In a bowl, mix the cooked, cooled rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt, and olive oil.
  18. 18In a bowl, mix the cooked, cooled rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt, and olive oil.
  19. 19Season the mixture with salt and pepper.
  20. 20Season the mixture with salt and pepper.
  21. 21Season the mixture with salt and pepper.
  22. 22Add lemon juice to the mixture and mix well.
  23. 23Add lemon juice to the mixture and mix well.
  24. 24Add lemon juice to the mixture and mix well.
  25. 25Grate the halloumi.
  26. 26Grate the halloumi.
  27. 27Grate the halloumi.
  28. 28Heat a frying pan to a medium-high temperature. Add the grated halloumi and stir regularly until it crisps up.
  29. 29Heat a frying pan to a medium-high temperature. Add the grated halloumi and stir regularly until it crisps up.
  30. 30Heat a frying pan to a medium-high temperature. Add the grated halloumi and stir regularly until it crisps up.
  31. 31Top the halloumi on the rice bowl.
  32. 32Top the halloumi on the rice bowl.
  33. 33Top the halloumi on the rice bowl.
  34. 34Finish with pomegranate seeds.
  35. 35Finish with pomegranate seeds.
  36. 36Finish with pomegranate seeds.

Ingredients

  • 250 g cooked, cooled rice
  • 250 g cooked, cooled rice
  • 250 g cooked, cooled rice
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 1 handful mint leaves
  • 1 handful mint leaves
  • 1 handful mint leaves
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 100 g Greek yogurt
  • 100 g Greek yogurt
  • 100 g Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 small lemon
  • 1 small lemon
  • 1 small lemon
  • 1 block halloumi
  • 1 block halloumi
  • 1 block halloumi
  • pomegranate seeds
  • pomegranate seeds
  • pomegranate seeds
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

frying pangraterbowl

Tips

  • The halloumi will go watery before it dries out and crisps up, so bear with it.
  • When grating halloumi, some bits might crumble but that’s fine.
  • Adjust seasoning of the rice bowl to taste, bearing in mind the halloumi is salty.
  • You can use a good non-stick pan with barely any oil; if not, use 1-2 tablespoons of oil.
  • Look out for another recipe featuring crispy halloumi: saucy broccoli pasta.