Dinner recipe
A vegetarian rice skillet with golden halloumi, courgette, peas, cherry tomatoes, lemon, mint, and mild spices.
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Ingredients
wide non-stick frying pan with lid, knife, chopping board
Method
Cut the halloumi into 2cm cubes, dice the courgettes, halve the tomatoes, slice the spring onions with whites and greens kept separate, chop the mint, and zest and juice the lemon.
Heat 1 tablespoon olive oil in a wide non-stick frying pan over a medium-high heat. Fry the halloumi for 4 to 5 minutes, turning often, until golden on several sides, then lift onto a plate.
Add the remaining 1 tablespoon olive oil to the pan with the courgettes, spring onion whites, cumin, oregano, black pepper, and a pinch of salt. Cook for 5 minutes until the courgette softens at the edges.
Stir in the rice, tomatoes, and 650ml boiling water. Cover, reduce the heat to low, and cook for 12 to 14 minutes until the rice is tender and the water has absorbed.
Scatter the peas over the rice, return the halloumi to the pan, cover again, and cook for 3 minutes until the peas are hot and the halloumi is warmed through.
Squeeze over the lemon juice, scatter with lemon zest, mint, and spring onion greens, then serve straight from the pan.
