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Harissa Halloumi Rainbow Bowls

Harissa Halloumi Rainbow Bowls

with Garlic-Hummus Dressing

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Delicious halloumi slices coated in spicy harissa – that's how we're changing the simple salad game! Basmati rice is topped with a flurry of colourful veggies, all tossed in a homemade garlic-hummus dressing. Each bite of this salad is an explosion of flavour that will satisfy your tastebuds and your appetite!

Tags:Veggie
Allergens:Milk/LaitSesame/SésameSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Halloumi Cheese

(ContainsMilk/Lait)

4 tbsp

Hummus

(ContainsSesame/Sésame)

1 unit

Avocado

56 g

Carrot, julienned

113 g

Red Cabbage, shredded

56 g

Red Onion

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 unit

Garlic, cloves

¾ cup

Basmati Rice

½ tbsp

Harissa Spice Blend

Not included in your delivery

1 tsp

Sugar*

0.69 tsp

Salt*

1 tbsp

Oil*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat61 g
Saturated Fat25 g
Carbohydrate85 g
Sugar8 g
Dietary Fiber13 g
Protein36 g
Cholesterol43 mg
Sodium2470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Strainer
Measuring Cups
Measuring Spoons
Small pot
Whisk
Small Bowl
Large Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Peel, pit, then cut avocado into bite-sized pieces. Peel, then mince or grate garlic.

2

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

3

Meanwhile, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Heat a small pot over medium heat. When hot, add onions, half the vinegar, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl). Season with 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until onions are tender-crisp, 3-4 min. Remove the pot from heat. Set aside.

4

Add hummus, mayo, remaining vinegar and 1/4 tsp garlic (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.

5

Whisk together 1/2 tbsp Harissa Spice Blend and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Pan-fry until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer halloumi to the large bowl with harissa oil. Toss to coat.

6

Fluff rice with a fork. Toss cabbage with 1 tbsp garlic-hummus dressing (dbl for 4 ppl) in a medium bowl. Divide rice between bowls, then top with carrots, avocado, cabbage, pickled onions and harissa halloumi. Drizzle remaining garlic-hummus dressing over top.