with Tomato-Feta Salsa
Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Parboiled rice • Red onion • Roma tomatoes • Lemon • Spinach • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Garlic • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Parboiled Rice
0.75 cup
Red Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Baby Spinach
56 g
Tomato
1 unit(s)
Chicken Stock Powder
7.5 g
Lemon-Pepper Seasoning
6 g
Feta Cheese, crumbled
0.25 cup
Lemon
1 unit(s)
Sugar
0.125 tsp
Butter
1 tbsp
Pepper
0.063 tsp
Salt
0.313 tsp
Oil
2 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop spinach.
- Cut halloumi into 1/2-inch pieces.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 1-2 min per side, until golden.
- Transfer halloumi to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add onions. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add garlic and remaining Lemon-Pepper Seasoning. Cook for 1 min, stirring often, until fragrant.
- Stir in rice, chicken stock powder, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Reduce to medium-low. Cover and cook for 15-18 min, until rice is tender.** (TIP: Rice will abdsorb extra broth while it rests.)
- Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.
- Meanwhile, cut tomato into 1/4-inch pieces.
- In a small bowl, add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) oil, 1/8 tsp (1/4 tsp) sugar and remaining lemon juice.
- Season with pepper, then stir to combine.
- Squeeze a lemon wedge over top.
- Add remaining feta to rice, then stir for 1 min until spinach is wilted.
- Divide rice between plates, then top with halloumi.
- Spoon tomato-feta salsa over top.
If you've opted to add halloumi, cut halloumi into 1/2-inch pieces.Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden. Transfer halloumi to a plate. Carefully wipe the pan clean. Disregard instructions to add chicken to the rice and skip the step to slice chicken.
Top bowls with halloumi.
770
kcal
Calories
38
g
Fat
23
g
Saturated Fat
77
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
2410
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
400
mg
Calcium
3.5
mg
Iron
