Halloumi Rice Bowl
17 mineasy2 servingsvegetarianunder-20-min
Ingredients
- Halloumi225 g, slicedOn hand
- Rice300 g, cookedOn hand
- Cherry tomatoes200 g, halvedOn hand
- Cucumber1/2, dicedOn hand
- Lemon1/2, juicedoptional
- Dried oregano1 tspoptional
- Olive oil2 tbspoptional
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Steps
- 1
Halve the cherry tomatoes and dice the cucumber.
4 min
- 2
Fry the halloumi slices in olive oil until deep gold on both sides.
6 min
- 3
Fry the tomatoes cut-side down in the same pan until they soften.
4 min
- 4
Dress with the lemon juice and oregano.
1 min
- 5
Arrange the halloumi and tomatoes over the rice.
2 min
Cook’s note. Halloumi is salty enough on its own; the pan drippings dress the tomatoes for free.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.