Halloumi & Spiced Rice Bowls

Name: Halloumi & Spiced Rice Bowls
Cuisine: Mediterranean
Ingredients: 1 red onion, thinly sliced (bulk bought separately, 9p per onion); 225g (chilli flavoured) halloumi; 50g spring onions, thinly sliced (£0.55); 150g kale, washed and torn (£0.65); 300g white rice, thoroughly rinsed (£0.55); 1 red pepper, thinly sliced (£0.60); 2 tbsp rapeseed oil; 2 tsp turmeric; 1 tbsp curry powder; 1 tsp garlic powder; 700ml vegetable stock

1 step

5 lunches for £5 ~ Halloumi & Spiced Rice Bowls ❤️‍🔥 We love a halloumi & rice blend, so I thought I’d try and get it under a fiver for 5 servings. With the halloumi, you can fry a serving on the day of if you don’t like reheating fried halloumi. And with reheating the rice, if you’re eating this by yourself then I’d recommend frying the halloumi separately and freezing 3 of the servings to defrost and eat later in the week. Hope you love it!! xx Ingredients 1 red onion, thinly sliced (bulk bought separately, 9p per onion) 225g chilli flavoured halloumi, sliced into thin cubes(£2.70) 50g spring onions, thinly sliced (£0.55) 150g kale, washed and torn (£0.65) 300g white rice, thoroughly rinsed (£0.55) 1 red pepper, thinly sliced (£0.60) Cupboard essentials 2 tbsp rapeseed oil 2 tsp turmeric 1 tbsp curry powder 1 tsp garlic powder 700ml vegetable stock Optional for quick pickled onions: 3 tbsp rice vinegar, 1 tbsp sugar, 100ml just boiled water Method Optional : combine the thinly sliced red onion, rice vinegar sugar and just boiled water in a heat-proof glass. Stir and set aside to quick pickle.

Updated at: Sat, 27 Jan 2024 18:42:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories452.9 kcal (23%)

Total Fat19.3 g (28%)

Carbs57.5 g (22%)

Sugars4.7 g (5%)

Protein16.2 g (32%)

Sodium1423.5 mg (71%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1red onion

thinly sliced, bulk bought separately, 9p per onion

225ghalloumi

chilli flavoured

50gspring onions

thinly sliced, £ 55

150gkale

washed and torn, £0.65

300gwhite rice

thoroughly rinsed, £0.55

1red pepper

thinly sliced, £

2 Tbsprapeseed oil

2 tspturmeric

1 Tbspcurry powder

1 tspgarlic powder

700mlvegetable stock

Instructions

Step 1

1. Start by adding half of the oil into a wide non-stick frying pan, along with the halloumi squares. Fry for 2-3 minutes on each side, or until golden and crispy. 2. Next, remove the halloumi from the pan and add the remaining oil. Add the spring onion (reserving some of the greener end for garnish) and kale. Season with salt and pepper and fry for around 4 minutes, then set aside. 3. Add the spices and washed rice into the pan. Fry for 1 minute to toast the spices/rice, then pour the stock into the pan. Add the pepper and stir to combine, then add a lid and cook according to the time on the packet. Mine was 10 minutes 4. Fluff the rice and add the kale/onion mix into the pan. Divide into meal prep containers, then top with the halloumi, quick pickled onions and reserved spring onion. Pop in the fridge and reheat for 2 minutes in the microwave when ready to eat! (read above if you’re cooking for 1)

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