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 200C fan forced. Place not-so-hot harissa blend 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. While the halloumi is roasting, continue with the recipe.
Once the saucepan of water is boiling, add broccolini and cook for 2 minutes. Drain and run under cold water until cool. Set aside.
Cook rice according to packet instructions.
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.