Dinner recipe
Golden halloumi and tender courgette with rice, peas and tomatoes, finished with lemon and fresh mint.
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Ingredients
30cm 5l deep non-stick saute pan, 3l saucepan reused for peas and rice, Colander, scales, measuring jug, knife, board and grater
Method
For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and cooking times per batch fixed; allow extra elapsed time. Pat halloumi dry and cut into 2cm cubes. Cut courgettes into 1cm dice, halve tomatoes and slice spring onions, keeping whites and greens separate. Chop mint and measure 2g lemon zest and 30ml juice.
Boil all peas in 1000ml water for 3 minutes after returning to the boil, or follow the packet. Drain and discard water. Rinse all dry rice and put into the emptied saucepan with 600ml water. Bring to the boil, cover and simmer gently for 10–12 minutes or follow the packet. Add boiling water from the measured 100ml contingency only if drying before tender, then discard unused contingency. Drain excess water and rest covered off heat for 5 minutes. While rice cooks, continue with the halloumi.
Heat 15ml olive oil in the 30cm 5l non-stick pan over medium-high heat, sharing this oil between two halloumi batches. Brown all halloumi in batches of no more than 225g for 5–6 minutes per batch, turning until several sides are golden. Transfer to a plate.
Add remaining 15ml olive oil to the same pan over medium heat. Cook all courgette, tomatoes and spring onion whites for 8–10 minutes, stirring, until courgette is tender and tomatoes soften. Stir in all cumin, oregano and black pepper for 1 minute.
Fold all cooked rice, drained peas and halloumi into the vegetables. Heat gently for 2–3 minutes, turning carefully, until steaming hot throughout.
Remove from heat and stir in all 2g lemon zest, all 30ml juice and all mint. Divide the entire skillet evenly between the intended servings and scatter all spring onion greens.
