Serves 2
Directions
- 1Grate the garlic.
- 2Finely chop the spring onions.
- 3Finely chop the dill.
- 4Finely slice the mint leaves.
- 5Halve the cucumber lengthwise and finely slice it.
- 6In a bowl, mix the cooked, cooled rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt, and olive oil.
- 7Season the mixture with salt and pepper.
- 8Add lemon juice to the mixture and mix well.
- 9Grate the halloumi.
- 10Heat a frying pan to a medium-high temperature. Add the grated halloumi and stir regularly until it crisps up.
- 11Top the halloumi on the rice bowl.
- 12Finish with pomegranate seeds.
Ingredients
- 250 g cooked, cooled rice
- 0.5 cucumber
- 3 spring onions
- 1 handful mint leaves
- 1 handful dill
- 1 garlic clove
- 100 g Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 small lemon
- 1 block halloumi
- pomegranate seeds
- salt
- 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.
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