Pre-Marinated Halloumi & Veggie Rice
with Baby Spinach & Mayo
- Milk
Our pre-marinated chicken thigh is the answer to all your weeknight dinner needs, perfectly paired with a wholesome cauliflower-broccoli rice mix. Add a dollop of creamy mayo on top and you’ve got a tasty, feel-good plate!
Ingredients
1 packet
Cauli-Broccoli Rice
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into rounds. Finely chop garlic. Drain sweetcorn. • Cut halloumi into 1cm slices.
• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • Transfer to a plate, cover to keep warm and set aside.
• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower-broccoli rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Return the carrot and corn to the pan, along with baby leaves and stir to combine. Season to taste.
• Divide cauliflower-broccoli rice between bowls. Top with grilled halloumi. • Serve with a dollop of mayonnaise. Enjoy!
