Low FODMAP Halloumi Rice Bowl
A perfect colourful vegetarian bowl that can be enjoyed warm or cold.
Servings: 1 Bowl
Cost: $$
Ingredients
Bowl
- 40 grams Halloumi
- 45 grams Cherry tomatoes
- 1 medium Carrots
- 50 grams Brown rice Uncooked weight, 3/4 dl
- 1/3 Cucumber
- 1 tbsp Pumpkin seeds
- 1 handful Salad greens
- 15 grams Sliced Kalamata olives (or any olives you like!)
- 1 tsp cooking or olive oil
Dressing
- 2 tbsp Olive oil
- 1/2 tsp Dijon Mustard
- 1.5 tbsp Lemon juice
- 1/2 tsp Maple syrup
- 1 pinch Salt and pepper
Instructions
For the bowl
- Bring a small saucepan of water to a boil and add the brown rice, along with a pinch of salt and reduce the heat to a simmer.
- While the rice is cooking, peel and chop the carrots into small chunks. Slice the halloumi into chunky 1 cm strips/slices (it breaks apart easily!)
- On a medium heat, add the oil to a frying pan, then fry the carrots for 5-10 minutes until slightly softened. Take off the heat and set aside, leaving them in the frying pan if you want them to stay warm.
- In a separate, larger frying pan on a medium/high heat, add the halloumi. A lot of water will start to seep out, but don't worry, it will evaporate soon enough. Fry until the halloumi is golden and crispy on both sides.
- Cube the cucumber, halve the tomatoes and slice the olives. And set aside until plating.
- Start assembling your bowl with a layer of your choice of salad greens. You can toss the leaves in some of the dressing if you like!.
- Once the rice is cooked, drain it and scoop on top of the salad. Arrange the cucumber, tomatoes, carrots and olives around the bowl. Place the halloumi on the top. Scatter some pumpkin seeds over the bowl for a little extra texture, and drizzle the dressing over the whole bowl.
For the dressing
- In a small bowl, combine the olive oil, dijon mustard, lemon juice, maple syrup with a whisk. It should form a nice creamy emulsion. Add in a little salt and pepper to taste.