Recipe

Halloumi lovers will love this tasty main.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

Middle Eastern   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

• 2 Aubergines
• 1 Large Onion
• 2 Garlic Cloves
• 100ml Olive Oil
• 300g Basmati Rice
• 450ml Boiling water
• 1 Vegetable Stock Pot
• ½ tsp Turmeric
• 2 flat tsp Ground Cumin
• 1 tsp Ground Coriander
• ½ tsp Turmeric
• 2 heaped tsp Garam Masala
• ½ tsp Cinnamon
• 225g pack Halloumi
• 2 tsp Mixed Seeds
• Sea Salt and Black Pepper
• 30ml Vegetable Oil

  

Method

1. Pre-heat the oven to 200°C/Gas Mark 6.
2. Chop the aubergine into small chunks.
3. Combine the chopped aubergine, 80ml olive oil and garam masala and mix well.
4. Put the aubergine mixture in a baking tray and bake for 25 minutes.
5. Peel the garlic and finely chop.
6. Add 10ml olive oil to a large saucepan and heat, then add the garlic, coriander, garam masala, cinnamon and cumin and cook for a minute.
7. Add the rice and cook for a few more minutes, stirring as you cook.
8. Add the water, stock pot and turmeric, season with salt and pepper, stir well and bring to the boil.
9. Cover and simmer for 10 minutes, turn off the heat and leave for another 10 minutes with the lid on.
10. Peel and chop the onion, then fry in the remaining olive oil until browned.
11. Keep warm while you fry the halloumi.
12. Slice the halloumi into strips then fry in the vegetable oil until crisp and brown.
13. Mix the rice with the aubergine and onions, top with the fried halloumi, scatter with seeds and serve.
14. Great served with plain yogurt and pomegranate seeds.