Halloumi + Coriander Crispy Rice Salad

INGREDIENTS

For the rice:

• Leftover cooked rice

• Avocado oil

• Coriander seeds, crushed using a mortar and pestle (or can put some seeds in a plastic bag and pound with a pan)

For the halloumi:

• Avocado oil

• Halloumi, cut into cubes

For the salad:

• Persian cucumber, diced

• Cherry tomatoes, halved

• Spice-roasted chickpeas

• Herbs such as mint, parsley, and/or dill, torn

• Lemon juice

• Olive oil

• Fine grain sea salt

• Black pepper

METHOD

1. Prepare the crispy rice: Heat up a non-stick pan. Add a drizzle of avocado oil. Add the rice and crushed coriander seeds and toss to coat in the oil. Use a spatula to press the rice into a thin layer. Cook until the underside is golden and crispy. Flip and cook for another few minutes. Remove from the pan and set to the side.

2. Cook the halloumi: Heat up the same non-stick pan. Add a touch of avocado oil. Add the diced halloumi to the pan and cook for about 4 minutes on medium heat or until the underside is golden. Flip and cook for another minute or two and then remove from the heat.

3. Assemble the salad: In a bowl, combine cucumber, tomato, chickpeas, herbs, torn crispy rice, and halloumi. Season with salt and pepper. Add lemon juice and a drizzle of olive oil. Toss well. Taste and adjust for seasoning. Enjoy!