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Spanakopita Halloumi Bowl with Brown Rice, Herbs & Garlic Yoghurt
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Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 1 onion
- 1 unwaxed lemon
- 1 tsp sumac
- 1 handful of fresh mint
- 1 handful of fresh dill
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 80g baby spinach
- 80g greek style yoghurt (Milk)
- 15ml hot honey (honey, chilli extract)
- ½ tsp chilli flakes
- 110g baby tomatoes
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 639
Protein: 26g
Carbs: 64g
Fat: 32g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 80g baby spinach (use half)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
- 1 handful of fresh dill (use half)
- 1 unwaxed lemon (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 tsp sumac (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g greek style yoghurt (use half) (Milk)
- 0.5 tsp chilli flakes (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 628
Protein: 26g
Carbs: 64g
Fat: 30g
Spanakopita Halloumi Bowl with Brown Rice, Herbs & Garlic Yoghurt
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium bowl, a small bowl & a sieve
Boil the rice & pickle
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- Meanwhile, thinly slice the onion
- Add half the onion to the medium bowl with the juice from half the lemon, a pinch of sumac, a pinch of salt and pepper. Toss to combine, then set aside
Wilt the spinach
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the remaining onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Rinse the spinach, then add to the pan and stir for 1-2 mins, until wilted. Transfer the spinach to a sieve and allow to cool
Finish the prep
- Pick the mint leaves and finely chop, along with the dill. Quarter the tomatoes
- Cut the half pack of halloumi into 2cm chunks and pat dry
- In the small bowl, mix the yoghurt with half the garlic paste, a squeeze of lemon juice and a pinch of salt and pepper. Set aside
Fry the halloumi
- Return the frying pan to medium-high heat with 1 tsp oil. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden. Drizzle over the honey, toss to coat, then remove from the heat
- When ready, squeeze as much of the liquid out of the spinach mix as you can, then finely chop and stir through the rice with the remaining garlic paste, half the chopped herbs and half the pickled onion. Season with salt and pepper
Finish and serve
- Add the fresh tomatoes to the remaining pickled onion with 1/2 tsp olive oil. Toss to combine
- Share the rice between bowls, topped with the halloumi. Serve the tomatoes and remaining lemon, cut into wedges, alongside
- Drizzle over the yoghurt and finish by sprinkling with the chilli flakes (for those that like the heat), a pinch of sumac and the remaining herbs
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