INGREDIENTS (freestyle quantities)
- Tilda Sundried Tomato Steamed Basmati Rice
- Mushrooms
- Green Beans
- Cauliflower
- Halloumi
- Lettuce
- Tortillas (or pita pockets!)
- Pomegranate
- Fennel
- Sumac
- Baharat (or equal parts paprika, cumin and cinnamon)
- Dill
- Garlic
METHOD
- Marinate halloumi with sumac, baharat and sunflower oil. Separately, fry off the mushrooms, cauliflower, green beans, red onion and garlic
- Toss together the lemon, sweetcorn, onion, fennel and olive oil
- Add halloumi to pan and fry. Separately, to make the salad, chop up orange chunks, apricots, dill and fennel
- Add the rice to the vegetables and add a squeeze of lemon and olive oil. Slice some avocado and lettuce
- Toast the tortillas in a pan, then fold and serve with the rice in lettuce boats
Recipe created by Tilda Kitchen, which features thirteen ready-to-heat varieties of steamed basmati rice available in Countdown Supermarkets across New Zealand. Whether you’re cooking up an Indian biryani or smashing out a Thai stir-fry, Tilda is here to keep you trying new things and embrace life in all its flavours.
