Name me a better combo than crunchy rice and gooey hot halloumi!! It’s all about TEXTURE !!

Ingredients (served 2)

1 pouch pre-cooked rice (we used basmati, but long grain and brown rice would work too) / 200g leftover rice

1 pack green beans

1 block halloumi, cut into thick slices

1 tbsp runny honey

Pinch chili flakes (optional)

50g pomegranate seeds

1 tbsp pine nuts

A squeeze of spicy harissa dressing

Handful chopped chives

Method:

1. To make the crispy rice, heat some oil in a frying pan and once hot, add the rice. Spread it out evenly and try not to stir for about 5 mins (to get nice and golden colour!) before stirring and letting the rest brown and crisp. Leave to cool.

2. Meanwhile, cook the green beans in boiling water for 2-3 mins, we want them to still have some bite. Drench into cold water once drained so they retain their colour.

3. For the halloumi, heat some oil in a pan and once hot add the slices of halloumi and cook for a few mins on each side until golden brown. Drizzle over the honey and the optional chili flakes and let bubble for a minute and turn off the heat.

4. Combine the crispy rice, green beans, pomegranate seeds, pine nuts and harissa dressing in a bowl.

5. Plate up and serve with halloumi on top of the rice, and finish with more harissa dressing and chives.