Summer Bowl

Ainekset

Summer Bowl with Hot Honey Halloumi

Ingredients (serves 2)

Bowl

1 ½ cups cooked rice

1 cup cooked lentils

1 medium/large zucchini, diced (about 1 ½ cups)

Olive oil

Quick Pickled Onions

½ cup thinly sliced red onion

2 tbsp red wine vinegar

Pinch of salt

Pinch of sugar

Cucumber Tomato Salad

2 small Persian cucumbers, thinly sliced (about ¾ cup)

1 cup halved cherry tomatoes

Drizzle of olive oil

Sprinkle of salt

Basil Yogurt Sauce

½ cup Greek yogurt

¼ thinly sliced basil

2 cloves garlic, finely minced

Juice of 1 lemon

1 tsp olive oil

¼ tsp salt

Hot Honey Halloumi

Olive oil

8.8 oz halloumi, cut into 1-inch slices

Hot honey

Ohjeet

If your rice and lentils aren’t cooked yet, start by preparing those according to package.

2. Preheat oven to 425 F. Add your zucchini to a parchment paper-line baking sheet, toss in a little olive oil and salt, and bake for 20-30 minutes until zucchini is soft on the inside but just getting a little crisp on the outside.

3. Prepare your quick pickled onions by mixing everything together in a small bowl. Massage with your hands to break down the onion, and set aside to marinate, making sure the onions all get submerged by the liquid.

4. Prepare your cucumber tomato salad by mixing everything together inside a medium bowl.

5. Prepare your dressing by whisking together ingredients in a small bowl until smooth.

6. Prepare your hot honey halloumi by heating up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 3-4 minutes (until golden brown) on one side. Flip, drizzle with honey again, and cook for until 3-4 minutes or until crisp and golden brown.

6. Add all your components to a bowl, starting with the rice as your base, and ending with the halloumi. Top with the basil yogurt sauce, and serve warm.