ASSORTMENT

INGREDIENTS Ingredients

1 cup brown rice
500g mixed mushrooms (sliced)
2 Tbsp butter
4 sprigs thyme (leaves removed)
2 garlic cloves (crushed)
2 Tbsp balsamic vinegar
2 Tbsp pine nuts
1 cup Italian parsley (roughly chopped)
½ lemon (zest and juice)
190g halloumi (sliced)
Olive oil
Salt and pepper

Crispy onions

1 small brown onion (finely sliced)
¼ cup all purpose flour or cornflour
3 Tbsp coconut oil

Salad with a herby yoghurt dressing

60g baby cos (½ bag)
¼ cup Greek yoghurt
½ lemon (juice)
1 Tbsp water
¼ cup parsley (roughly chopped)
Pinch of salt and pepper

METHOD Method

Start by cooking the brown rice as per packet instructions - we like to use the absorption method.
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To make the crispy onions, add the sliced shallots to a small bowl and dust with flour; toss well to make sure every slice is lightly coated. Heat coconut oil over a high heat in a small saucepan. Once the coconut oil is hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate with a couple of paper towels to drain the excess oil and sprinkle over some salt.
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Make the herby yoghurt dressing, add all the ingredients (except the cos) to a small bowl and mix until fully incorporated. Set aside until ready to serve.
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Add a generous drizzle (2-3 Tbsp) of olive oil to a large frypan over medium-high heat. Once hot, add mushrooms and season with salt; cook for 3 minutes before toss frequently until fully cooked and golden brown.
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Add the butter, thyme and garlic; cook for 2 minutes, stirring often. Add the balsamic and pine nuts; cook for another 3 minutes.
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Then add the cooked rice, parsley, ½ the crispy onions, lemon zest and juice to the mushrooms; season to taste.
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To cook the halloumi, start by adding about 1 Tbsp of olive oil to a large pan over medium heat. Once hot, add the halloumi. Cook for a couple of minutes on either side until golden brown but still soft in the centre.
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Time to serve up - place halloumi over rice and top with the remaining crispy onions. On a separate plate arrange the cos and drizzle over the herby yoghurt dressing.