Moroccan Halloumi and Zesty Rice
with Zucchini and Lemony Yogurt- Milk
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Zucchini • Sweet bell pepper • Basmati rice • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Zucchini
½ unit(s)
Lemon
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
8 g
Moroccan Spice Blend
(May be present: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
1 unit(s)
Greek Yogurt
(Contains: Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Salt*
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, in a large bowl, combine Moroccan Spice Blend, half the garlic salt and half the yogurt.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Add to the bowl with yogurt marinade. Toss to coat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut remaining lemon into wedges.
- To a small bowl, add remaining yogurt, 1/2 tbsp (1 tbsp) lemon juice and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then halloumi.
- Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan (from step 4) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Cook for 4-5 min, stirring often, until tender-crisp.
- Season with salt, pepper and remaining garlic salt.
- Fluff rice with a fork, then add 1/2 tsp (1 tsp) lemon zest, half the parsley and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
- Divide zesty rice between bowls. Top with veggies and halloumi.
- Spoon lemony yogurt over halloumi. Sprinkle remaining parsley over top.
- Squeeze a lemon wedge over top, if you like.
Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken.
When the pan is hot, add halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
Skip the step to slice halloumi.
