Tzatziki rice bowl with crispy grated halloumi
Serves 2
A fresh Greek-inspired rice bowl with creamy tzatziki dressing, topped with crispy fried grated halloumi and pomegranate seeds.
| prepCook rice if needed; cool completely | |||
| 250–300 g cooked, cooled rice | Mix rice, cucumber, spring onion, mint, dill, garlic, yogurt & oil | Season with salt, pepper & lemon juice; taste & adjust | Top rice with halloumi & pomegranate seeds |
| 1/2 cucumber, halved lengthwise and finely sliced | |||
| 2–3 spring onions, finely chopped | |||
| Small handful of mint leaves, roughly torn or sliced | |||
| Small handful of dill, finely chopped (about 2 tbsp) | |||
| 1 garlic clove, crushed or grated | |||
| 100 g Greek yogurt | |||
| 1 tbsp extra virgin olive oil | |||
| Juice of a small lemon | |||
| 1 block of halloumi (200–220 g / 7–7.75 oz) | Grate halloumi | Fry halloumi in medium-high pan, stirring, until crisp | |
| Handful pomegranate seeds | |||
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