Halloumi & Roasted Vegetables Bowl

I am using:

Prep time

10min

Cook time

30min

This delicious halloumi and roasted vegetables bowl is a simple and delicious meal for lunch or dinner! Combine with tasty pesto dressing for extra flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed Brown Rice & Quinoa

  • 4 Portobello Mushrooms

  • 200 g Zucchini (thickly sliced)

  • 1 Red Capsicum (cut into 3cm pieces)

  • 1 spray Olive Oil

  • 150 g Cherry Tomatoes

  • Ground Black Pepper

  • 1 tbsp Fresh Rosemary Sprigs (optional)

  • 250 g Haloumi (well drained and sliced)

  • 2 cup Salad Leaves

  • ½ cup Pesto Dip (thinned with a little olive oil)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Halloumi & Roasted Vegetables Bowl

Method

  • Preheat oven to 200C. Line a baking tray with baking paper. Place mushrooms, zucchini and capsicum on prepared tray and spray liberally with olive oil. Roast 10 minutes, then place tomatoes on tray and spray liberally with olive oil. Season vegetables with pepper and sprinkle with rosemary. Roast for 8 minutes longer.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Set aside.

  • Heat a non-stick frying pan over a medium heat. Spray haloumi with olive oil. Fry for 1 minute each side, or until golden. Divide rice, roasted vegetables, haloumi and salad leaves between 2 bowls. Drizzle with pesto dressing.

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