Sticky mango halloumi rice bowl

Mango chutney glazed halloumi tops a crunchy rice salad with edamame beans & a spiced yogurt dressing.

This was a recipe I made when I had half a block of halloumi to use up and some leftover rice. A lot of my recipes are the result of fridge raiding, and so often they end up being my favourite meals I make, I feel like they are always a bit more creative.

In this recipe, a salad is made by mixing rice with edamame/soy beans, shredded raw cabbage and carrot, spring onions, coriander and mint, then dressed in a yogurt, mango chutney and curry powder dressing - very tasty.

Top with fried halloumi glazed in mango chutney for a seriously tasty salad. It’s sweet, sticky, and one of my favourite ways to cook halloumi.

If you don’t have all the ingredients, don’t worry too much. For example, if you don’t have both mint and coriander, use one or the other, and if you don’t have cabbage or carrots, you could swap for other salad or raw veg like peppers, crunchy lettuce or even courgette.

I always keep edamame/soy beans in the freezer - they are really high in plant protein and I love the taste/texture. Combined with the halloumi and yogurt, this has 35g+ vegetarian protein, as well as 6 different plants, meaning it’s great for your gut. And above all else, it’s so tasty. Hope you enjoy it.

You’ll need (serves 2):

• 200g cooked and cooled rice

• 1 carrot, grated

• 1 handful shredded cabbage, I used pointed/sweetheart cabbage

• small handful mint leaves, roughly chopped/torn

• small handful coriander, roughly chopped

• 2 spring onions

• 150g edamame/soy beans (I used frozen and defrosted with boiling water)

• 120g Greek yogurt (ideally not fat free - you need the creaminess)

• 1 tsp curry powder

• Mango chutney

• 1 block halloumi, 200-220g, sliced

• Black onion seeds (optional)

Start by making the rice salad. Add the cooked rice, carrot, cabbage, mint, coriander, spring onion and edamame beans to a large mixing bowl. Add a generous pinch of salt.

Make the dressing. In a small bowl, mix together the yogurt, curry powder with a heaped teaspoon of mango chutney. Mix until fully combined. Add to the rice and veg and mix well to coat.

Heat a frying pan over a medium-hot temperature. Add a little oil and the halloumi slices. Fry until golden on both sides. Turn the heat right down and a couple of tablespoons of mango chutney to the pan. Add a dash of water and move the halloumi around to coat it in the chutney. Once it’s bubbling and well coated, turn the heat off.

Divide the rice mixture between two bowls, top with the halloumi and finish with black onion seeds (optional).