Harissa Halloumi Rainbow Bowls
with Garlic-Hummus Dressing
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
4 tbsp
Hummus
(Contains Sesame)
1 unit
Avocado
56 g
Carrot, julienned
113 g
Red Cabbage, shredded
56 g
Red Onion
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
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
Utensils
Instructions
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.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
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.
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.
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.
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.
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