Herby Halloumi & Garlic Rice
with Cucumber Salsa & Tangy Yoghurt Drizzle
- Milk
Ingredients
2
Garlic
1
Tomato
1 sachet
Vegetable Stock Powder
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Parsley
1 packet
Basmati Rice
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• Finely chop tomato and cucumber.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. • Add cucumber and tomato and stir to combine.
• Divide garlic rice between bowls. Top with halloumi and cucumber salsa. • Drizzle over garlic yoghurt and tear over parsley to serve. Enjoy!
