Seared Halloumi, Bacon & Smoky Tomato Chutney
with garlic-butter basmati and roasted veggies
Packed with flavour, halloumi makes a satisfying topper for this delightful rice bowl. Once you've fried slices of halloumi until beautifully golden, you'll stack it onto garlic-butter rice along with roasted veggies and sweet, smoky tomato chutney.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Halloumi Cheese
(Contains: Milk)
1 tbsp
Smoky Spice Blend
160 g
Tomato
½ tbsp
Red Wine Vinegar
(Contains: Sulphites)
28 g
Baby Spinach
¾ cup
Basmati Rice
200 g
Zucchini
1 unit
Garlic, cloves
113 g
Yellow Onion
100 g
Bacon Strips
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
7 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Peel, then mince or grate garlic. In a medium pot, melt 1 tbsp (2 tbsp) butter over medium-high heat. When butter is melted, add rice and garlic. Cook for 1 min, stirring often, until fragrant. Add 1 1/3 cups (2 2/3 cups) water. Season with salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered.
In a medium non-stick pan, heat 2 tsp (4 tsp) oil over medium heat. When the pan is hot, add tomatoes and half the Smoky Spice Blend. Season with salt and pepper. Cook for 2-3 min, stirring often, until tomatoes soften. Reduce heat to medium-low. Add half the vinegar (use all for 4 portions), 2 tsp (4 tsp) sugar and 1 tbsp (2 tbsp) water. Cook for 5-6 min, stirring occasionally, until thickened. Season with salt, to taste. Remove the pan from heat. Transfer chutney to a small bowl.
Meanwhile, cut tomatoes into 1/2-inch pieces. Cut zucchini into 1/2-inch half-moons. Peel, then cut onion into 1/2-inch slices. Roughly chop spinach. On a parchment-lined baking sheet, arrange bacon in a single layer. Roast on the top rack of the oven for 10-14 min, until bacon is crisp and cooked through. Transfer bacon to a paper towel-lined plate to cool.
Meanwhile, to a parchment-lined baking sheet, add zucchini, onions, remaining Smoky Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 10-14 min, until tender.
Carefully wipe the pan (used in Step 3) clean. While veggies roast, rinse halloumi. Cut into 1/2-inch slices, then pat dry with paper towels. In a large non-stick pan, heat 2 tsp (4 tsp) oil over medium-high heat. When the pan is hot, add halloumi. Cook for 2-4 min per side, until golden-brown.
Add spinach to rice. Season with salt, then fluff rice with a fork. Roughly chop bacon. Divide rice between bowls. Top with roasted veggies, halloumi and bacon. Spoon tomato chutney over top. Enjoy!
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