Vegetarian
Made nice with warming spice, this rice bowl is a simple and deliciously healthy midweek fibre fix. We’ve also packed in chickpeas for protein, honey and currants for a hint of sweetness, fresh mint, and halloumi for moreish flavour.
Preheat oven to 200°C fan-forced. Cook rice in a saucepan of salted, boiling water for 25–30 minutes or until tender. Trim broccolini and cut into bite-sized pieces.
Meanwhile, place harissa and honey in a bowl and mix to combine. Add red wine vinegar and 20ml (1 tablespoon) olive oil and whisk to combine. Season with salt and pepper.
Line a tray with baking paper. Cut halloumi into 5mm-thick slices and add to tray. Drain chickpeas and add to tray with paprika and remaining olive oil, season with salt and toss to coat. Roast for 15 minutes or until halloumi and chickpeas are golden.
Add broccolini to saucepan with rice during the final minutes of cooking and blanch for 2 minutes or until just tender. Drain rice and broccolini together and set aside.
Pick mint leaves from their stems and roughly chop. Combine rice and broccolini in a bowl with chickpeas, currants, half the mint and half the harissa dressing and toss to coat.
Divide rice and chickpea salad between bowls and top with halloumi. Drizzle with remaining harissa dressing and top with remaining mint to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
