with Garlic-Hummus Dressing
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Cucumber • Red cabbage • Red onion • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrot • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Red wine vinegar • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Tags
Halloumi Cheese
1 unit(s)
Hummus
4 tbsp
Mini Cucumber
2 unit(s)
Carrot, julienned
56 g
Red Cabbage, shredded
113 g
Red Onion
0.5 unit(s)
Red Wine Vinegar
1 tbsp
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Basmati Rice
0.75 cup
Harissa Spice Blend
7 g
Salt*
0.438 tsp
Sugar*
1 tsp
Pepper*
0.063 tsp
Oil*
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut cucumbers into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Add rice to the boiling water. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Meanwhile, peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- Heat a small pot over medium.
- When hot, add onions, half the vinegar, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Season with 1/2 tsp (1 tsp) salt. Cook for 3-4 min, stirring occasionally, until onions are tender-crisp.
- Remove the pot from heat. Set aside.
- To a small bowl, add hummus, mayo, remaining vinegar and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper, then whisk to combine. Set aside.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add halloumi to the dry pan. Pan-fry for 2-3 min per side, until golden.
- Remove the pan from heat, then transfer halloumi to the large bowl with harissa oil. Toss to coat.
- Fluff rice with a fork.
- In a medium bowl, toss cabbage with 1 tbsp (2 tbsp) garlic-hummus dressing.
- Divide rice between bowls, then top with carrots, cucumber, cabbage, pickled onions and harissa-halloumi.
- Drizzle remaining garlic-hummus dressing over top.
860
kcal
Calories
45
g
Fat
19
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
33
g
Protein
85
mg
Cholesterol
2130
mg
Sodium
0.4
g
Trans Fat
750
mg
Potassium
350
mg
Calcium
5
mg
Iron
