adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spring vegetable and haloumi bowl
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Enjoy a delicious gluten-free spring vegetable and haloumi bowl for a satisfying meal.
Ingredients:
  • 200g (1 cup) brown rice
  • 1 bunch baby carrots, trimmed, peeled
  • 1 bunch broccolini, trimmed
  • 1 bunch asparagus, trimmed
  • 60ml (1/4 cup) extra virgin olive oil, plus 2 tsp, extra
  • 42.00 gm fresh lemon juice, (plus lemon halves and lemon zest), to serve
  • 7.20 gm honey
  • 250g haloumi, thinly sliced
  • 1/4 red cabbage, shredded
  • Guacamole, to serve
  • Snow pea tendrils or baby spinach, to serve
Instructions:
  • Boil rice in a large saucepan for 25 minutes or until tender. Drain and let it cool.
  • Steam the baby carrots until tender. Place the broccolini and asparagus in a bowl, pour boiling water over them, and let sit for 2 minutes until tender-crisp. Drain and transfer to a bowl of ice water to cool. Pat dry, then slice thick broccolini stems and halve the asparagus lengthwise.
  • In a small screw-top jar, mix the olive oil, lemon juice, honey, and season with salt and pepper. Close the jar tightly and shake well to blend all the flavors.
  • Drizzle the rice with 2 tablespoons of dressing, toss to mix well, and serve in individual bowls.
  • - Heat the additional 2 teaspoons of olive oil in a frying pan over medium heat until sizzling. - Sear the haloumi for about 1 minute on each side until beautifully golden. - Arrange the haloumi, carrots, broccolini, asparagus, and cabbage in individual serving bowls. - Garnish with dollops of guacamole, snow pea tendrils or spinach, and a sprinkle of lemon zest. - Finish by drizzling the remaining dressing over the bowls. - Serve with lemon halves on the side.

Similar Recipes