HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Halloumi Rainbow Bowl
Harissa Halloumi Rainbow Bowl

Harissa Halloumi Rainbow Bowl

with Garlic Hummus Dressing

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


57 g



1 unit


56 g

Carrot, julienned

113 g

Red Cabbage, shredded

113 g

Red Onion, sliced

2 tbsp

Red Wine Vinegar


2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

3 g


¾ cup

Basmati Rice

1 tbsp

Harissa Paste

Not included in your delivery

1 tsp


¾ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4017 kJ
Calories960 kcal
Fat55 g
Saturated Fat25 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber11 g
Protein36 g
Cholesterol45 mg
Sodium2490 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.