SPRING VEGETABLE & HALOUMI BOWL

SERVES 4

● 200g (1 cup) brown rice

● 1 bunch baby carrots, trimmed, peeled

● 1 bunch broccolini, trimmed

● 1 bunch asparagus, trimmed 60ml (1/4 cup) extra virgin olive oil, plus 2 tsp, extra

● 2 tbsp fresh lemon juice, plus lemon halves and lemon zest, to serve

● 1 tsp honey

● 250g haloumi, thinly sliced

● 1/4 red cabbage, shredded

● Guacamole, to serve

● Snow pea tendrils or baby spinach, to serve

METHOD

1. Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain and set aside to cool.

2. Meanwhile, steam the baby carrots until tender. Place the broccolini and asparagus in a large heatproof bowl and cover with boiling water. Set aside for two minutes or until tender-crisp. Drain and transfer to a large bowl of iced water to cool. Drain and pat dry. Cut any thick stems of broccolini in half lengthways. Cut the asparagus in half lengthways.

3. Combine the olive oil, lemon juice and honey in a small screwtop jar. Season. Seal tightly and shake to combine.

4. Drizzle two tablespoons of dressing over rice. Stir to combine. Divide rice among serving bowls.

5. Heat the extra two teaspoons of olive oil in a frying pan over medium heat. Cook haloumi for one minute each side or until golden. Divide haloumi, carrots, broccolini, asparagus and cabbage among serving bowls. Top with guacamole, snow pea tendrils or spinach, and lemon zest. Drizzle with remaining dressing. Serve with lemon halves.

Recipe: Tracy Rutherford Photo: Guy Bailey