Halloumi with spinach & peach pilaf

Name: Halloumi with spinach & peach pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Waitrose Love Life brown Basmati Rice, rinsed; 2 tsp vegetable bouillon powder; 150 g essential Waitrose Cypriot Light Halloumi; 1 tbsp Zatar; 2 tsp olive oil; 1 red onion, chopped; 2 garlic cloves, crushed; 25 g pack mint leaves, torn and stalks removed; 260 g pack spinach, washed and well drained; 2 peaches, stoned and thinly sliced

This perfectly fried, salty halloumi is paired with the sweet peaches and served on a bed of brown basmati rice and wilted spinach.

2 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g Waitrose Love Life brown Basmati Rice, rinsed
2 tsp vegetable bouillon powder
150g essential Waitrose Cypriot Light Halloumi
1 tbsp Zatar
2 tsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
½ x 25g pack mint leaves, torn and stalks removed
260g pack spinach, washed and well drained
2 peaches, stoned and thinly sliced

In a pan add the rice, the bouillon powder and 750ml boiling water. Bring to the boil, reduce heat and cover for 20-25 minutes until the liquid is absorbed and the rice tender. Dry the halloumi with kitchen paper, slice into 12 and sprinkle with half the zaatar.
Heat half the oil in a frying pan and fry the halloumi, spiced-sides down for 2-3 minutes until golden. Turn and cook for 1 minute. Set aside. Heat the remaining oil and fry the onion to soften, add the garlic and the mint, with the remaining zaatar. Season.
Stir the spinach into the rice until wilted. Tip the mixture into the frying pan. Scatter over the peach slices and top with halloumi, heat through before serving.