Tzatziki Halloumi Rice Bowl

• servings: 2

Ingredients

250-300g cooked, cooled rice (150g uncooked weight, or use a pouch)

1/2 cucumber, halved lengthwise and finely sliced

2-3 spring onions, finely chopped

Small handful of mint leaves, finely sliced

Small handful of dill, finely chopped (about 2 tbsp worth)

1 garlic clove, crushed or grated

100g Greek yogurt (for best flavour I recommend not using fat free)

1 tbsp extra virgin olive oil

Juice of a small lemon

1 block of halloumi (200-220g)

Pomegranate seeds

Directions

In a bowl mix the rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt and olive oil. Mix and season with salt and pepper and add the lemon. Mix and taste test, adjusting seasoning to taste (bear in mind the halloumi is salty).

Grate the halloumi. You will need to hold it quite tight, and some bits might crumble but that’s fine.

Heat a frying pan to a medium-high temperature. If you’ve got a good non-stick pan you barely need any oil. If your pan isn’t so great, use a little oil, maybe 1-2 tablespoons. Add the halloumi and stir regularly. It will go a little watery before it drys out and crisps up, so bear with it.

Top the halloumi on the rice and finish with pomegranate seeds. Dig in!

Notes

Yummy! Half a lemon is probably enough