Chock a block full of fresh summer flavours and wonderful savoury halloumi cheese!
Cut the halloumi into ¼ inch thick slices and place on a paper towel lined plate. Place another piece of paper towel on top and place in the fridge to soak up any excess water.
Place the Dainty Conditioned Rice in the bowl of a rice cooker. Cover with 2 ¾ cup water and cook. (or cook on stovetop using the same liquid ratio).
Meanwhile, place the spinach, cilantro, and garlic in a blender and add in ¼ cup water. Blend until smooth and set aside.
When the Rice is done, add in the spinach puree and stir to combine. Season with salt and pepper.
Preheat a BBQ on high. In a bowl, toss together the zucchini, olive oil, and season with salt and pepper. Remove the halloumi from the fridge and drizzle with a little olive oil When the BBQ is very hot, Add the halloumi and grill until one side is nicely charred, about 3-4 minutes. Remove and set aside. Add the zucchini and cook until one side is lightly charred. Flip and repeat. Remove and set aside.
To serve, spoon some of the green rice onto a bowl. Top with some of the grilled zucchini, halloumi, cherry tomatoes, and a sprinkling of the herbs.
If no BBQ is available, roast the zucchini on a lined baking sheet at 475* for 25 minutes, or until nicely caramelized. The halloumi can me pan fried in a non-stick frying pan over medium high heat, until each side is lightly browned.
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