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.
Red Cabbage, shredded
Red Onion, sliced
Red Wine Vinegar
(Contains Egg, Sulphites, Mustard)
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce.
Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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.Cut cucumbers into 1/4-inch rounds. 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 (1/2 cup) water and 1 tsp (2 tsp) sugar. Season with 1/2 (1 tsp) tsp salt. 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 (1/2 tsp) garlic to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.
Whisk together 1/2 tbsp (1 tbsp) Harissa Spice Blend and 1 tbsp (2 tbsp) oil 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 (2 tbsp) garlic-hummus dressing in a medium bowl. Divide rice between bowls, then top with carrots, cucumber, cabbage, pickled onions and harissa-halloumi. Drizzle remaining garlic-hummus dressing over top.