Chipotle halloumi bowl

Name: Chipotle halloumi bowl
Cook time: 20 min
Yield: 2
Cuisine: Central America

with fiesta rice and tomatillo dressing

Ready in around 20 mins

RECIPE FACT:

Chipotle chillies (jalapeno) are left to dry on the plant. They are then harvested and smoke-dried to create their unique flavour.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE HALLOUMI AND VEGETABLES:
Slice the roasted capsicum into 1 cm strips. Slice the chilli and lime halloumi into 1 cm cubes.
2. TO COOK THE FIESTA RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and roasted capsicum, season with salt and cook for 2-3 mins, stirring occasionally to create a char. Open the bag of steamed red and wild rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan and cook for 1-2 mins. Remove from the pan into a salad bowl and cover to keep warm. Just before serving pour in the tomatillo dressing and mizuna, season with salt and pepper and toss to combine.
3. TO COOK THE HALLOUMI:
Place the pan back over a medium-high heat. Once hot, add the halloumi cubes and cook for 4-5 mins, turning regularly to create a char on all sides.
TO SERVE:
Spoon the fiesta rice into bowls and top with seared halloumi. Dollop with chipotle crema and sprinkle over toasted seeds.