Lunch
Chipotle chickpea & honey halloumi rice bowl
Sweet, spicy chickpeas star in this quick, healthy rice bowl. Coated in our Chipotle & Roasted Red Pepper Paste and paired with creamy avocado dressing, honey-glazed halloumi, crunchy veg, and wholegrain rice, it’s an easy, colourful, protein- and fibre-rich meal with plenty of gut-friendly plants.
Method
- Make the dressing by adding the avocado, yogurt, lime and coriander to a blender with a generous pinch of salt and a dash of water - start with about 25ml. Blend until you have a smooth sauce that’s a loose yogurt consistency. Add more water until reaches the desired result.
- Prepare the carrot, cabbage and onion for the slaw and add them to a small bowl. Add the vinegar and a pinch of salt. Mix well and set aside.
- Add the chickpeas (with a little of their stock/liquid) to a frying pan or saucepan. Add the chipotle paste and cook on a low temperature until hot through.
- While they cook, in another pan, cook the halloumi. Heat a frying pan to a high heat before adding the halloumi cheese. Cook for few minutes until golden brown then flip over. Once golden on both sides, turn the temperature down a bit and add the honey and a dash of water, about 25ml. Move/flip the halloumi until it’s covered in the bubbling honey.
- Assemble two bowls with the rice, slaw, chipotle chickpeas and halloumi. Finish by spooning over the dressing. Dig in.
