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Greek Recipes
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!

Allergens:Milk/LaitSesame/SésameSulphites/SulfiteEgg/OeufMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese

(ContainsMilk/Lait)

57 g

Hummus

(ContainsSesame/Sésame)

1 unit

Avocado

56 g

Carrot, julienned

113 g

Red Cabbage, shredded

113 g

Red Onion, sliced

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

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

3 g

Garlic

¾ cup

Basmati Rice

1 tbsp

Harissa Paste

Not included in your delivery

1 tsp

Sugar*

¾ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1000 kcal
Fat58 g
Saturated Fat22 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber11 g
Protein33 g
Cholesterol115 mg
Sodium2490 mg
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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.