Rice, Halloumi and Red Peppers

  • Prep time:5 mins
  • Cook time:20 mins
  • Servings:4

Boasting plenty of fibre, your microbiome will love this tangy bowl of deliciousness!

 

Nutrition facts(per serving)
Calories283
Protein15.9g
Carbs16.7g
Fat16.2g

Ingredients

  • 50g (2oz) brown rice
  • 2 tbsp extra virgin olive oil
  • 250g (9oz) halloumi, sliced
  • 1 onion, diced
  • ½ tsp fresh thyme
  • 1 x 480g (17oz) jar roasted red peppers, drained and diced
  • 1 tbsp apple cider vinegar

Instructions

  1. Cook the rice as per packet instructions.
  2. Heat the olive oil in a pan over medium heat and fry halloumi until golden. Set aside.
  3. In the same pan, saute the onions for 3-5 minutes until soft, then add thyme and cook for further 30 seconds.
  4. Stir in the rice, and then the red peppers. Heat through for a couple of minutes before adding the halloumi.
  5. Drizzle with apple cider vinegar and season with plenty of black pepper to taste.

Notes

  • Store in the fridge for up to 3 days. Toss in a frypan to reheat when ready to serve.
  • Swap in alternatives according to what you have available, e.g. swap in feta if you don’t have halloumi. Use fresh peppers if you don’t have a jar.

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