Tzatziki rice bowl with crispy grated halloumi

A fresh, summery Greek inspired rice bowl with a crunchy halloumi and pomegranate topping

Resharing my most popular recipe from last year, because this rice bowl is the ultimate summer eat. It’s fresh, filling, healthy and the halloumi crumbs are the highlight.

The crunchy halloumi pieces make the best topping for this healthy veggie meal. When grated and fried in a hot pan they pop and crisp up and make the best topping for salad bowls, pasta etc. I became a bit obsessed with making them last year and created a few recipes using them.

This makes a seriously tasty and healthy lunch or dinner. Enjoy.

You’ll need (serves 2):

• 250-300g cooked, cooled rice (150g uncooked weight, or use a pouch)

• 1/2 cucumber, halved lengthwise and finely sliced

• 2-3 spring onions, finely chopped

• Small handful of mint leaves, finely sliced

• Small handful of dill, finely chopped (about 2 tbsp worth)

• 1 garlic clove, crushed or grated

• 100g Greek yogurt (for best flavour I recommend not using fat free)

• 1 tbsp extra virgin olive oil

• Juice of a small lemon

• 1 block of halloumi (200-220g)

• Pomegranate seeds

In a bowl mix the rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt and olive oil. Mix and season with salt and pepper and add the lemon. Mix and taste test, adjusting seasoning to taste (bear in mind the halloumi is salty).

Grate the halloumi. You will need to hold it quite tight, and some bits might crumble but that’s fine.

Heat a frying pan to a medium-high temperature. If you’ve got a good non-stick pan you barely need any oil. If your pan isn’t so great, use a little oil, maybe 1-2 tablespoons. Add the halloumi and stir regularly. It will go a little watery before it drys out and crisps up, so bear with it.

Top the halloumi on the rice and finish with pomegranate seeds. Dig in!