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Red Rice Bowls with Harissa & Haloumi

Red Rice Bowls with Harissa & Haloumi

Recipe by Julie Le Clerc

Red Rice Bowls with Harissa & Haloumi

1 cup Cascina Belvedere red rice
1 cup Sabarot puy lentils
Extra virgin olive oil (EVO)
1 large onion, thinly sliced
2 Tbsp Giusti balsamic vinegar
1 Tbsp Julie Le Clerc balsamic honey mustard
Salt and freshly ground black pepper
La Chinata sweet smoked paprika flakes
¼ cup Peter Gordon sunny avocado oil dressing
150g Cartwheel Creamery haloumi , sliced into bite-sized pieces
50g rocket leaves
¼ cup Pinoli pine nuts , toasted
2 Tbsp Julie Le Clerc harissa

In a large pot, cook rice in plenty of boiling water for 45 minutes until tender to the bite, then drain well. In another pot, cook lentils in boiling water for 20 minutes, then drain well and set aside to cool.

In a small frying pan, heat 2 tablespoons EVO over medium heat. Add the sliced onion and cook, stirring regularly for 10-15 minutes, until golden brown and caramelised. Stir in the vinegar and mustard and season with salt and pepper. Cook for 1 minute more then remove to a bowl to cool.

When the rice and lentils have finished cooking, combine them both in a large bowl. Add 1 teaspoon smoked paprika flakes, the Sunny dressing and season well with salt and pepper. Toss well to combine and set aside.

Heat a little oil in a frying pan, add haloumi and cook for a minute on each side, or until golden brown. Drain on paper towels.

Divide the rice and lentils equally between 4 bowls. Arrange some halloumi, caramelised onions, rocket, pine nuts and a good dollop of harissa on top. Sprinkle with a few more flakes of smoked paprika and enjoy! Alternatively, you can toss everything together and serve this as one large salad on a platter.

 

 

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