Harissa Halloumi Rainbow Bowl
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Harissa Halloumi Rainbow Bowl

Harissa Halloumi Rainbow Bowl

with Garlic Hummus Dressing

Coating delicious halloumi slices in harissa is how we're changing the game of quick and simple summer salads! Basmati rice is topped with a flurry of colourful veggies that are tossed in a homemade garlic hummus dressing. Each bite of this salad is unique and satisfying!

Tags:
Veggie
Allergens:
Milk
Sesame
Sulphites
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Halloumi Cheese

(Contains Milk)

57 g

Hummus

(Contains Sesame)

1 unit

Avocado

56 g

Carrot, julienned

113 g

Red Cabbage, shredded

113 g

Red Onion, sliced

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

3 g

Garlic

¾ cup

Basmati Rice

1 tbsp

Harissa Paste

Not included in your delivery

1 tsp

Sugar*

¾ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4017 kJ
Calories960 kcal
Fat55 g
Saturated Fat25 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber11 g
Protein36 g
Cholesterol45 mg
Sodium2490 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

Large Non-Stick Pan
Medium Bowl

Instructions

PREP
1

Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 1 1/4 cups water (dbl 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. Rinse halloumi slices, then pat dry with paper towels. Peel, pit, then cut avocado into bite-sized pieces. Peel, then mince or grate garlic.

COOK RICE
2

Add rice to the pot of boiling water. Reduce heat to low.Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

PICKLE ONIONS
3

While rice cooks, 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 tender-crisp, 3-4 min. Transfer pickled onions along with liquid, to a small bowl and set aside.

COOK HALLOUMI
4

Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Pan-fry, until golden-brown, 2-3 min per side. Remove the pan from heat and add harissa paste. Toss to coat.

MAKE DRESSING & FINISH RICE
5

While halloumi cooks, whisk together hummus, mayo, remaining vinegar and 1/4 tsp garlic (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Fluff rice with a fork, then season with salt.

FINISH AND SERVE
6

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