HALLOUMI SPICY RICE

Preparation: 15 minutes Cooking time: 30 minutes Serves 4-6 1½ cups rice (basmati or parboiled) Sauce: 1 tbs olive oil ½ large onion finely chopped (½ cup) 8-10 dry red chillies 5 cloves garlic, roughly chopped 1/3 cup red capsicum, finely chopped 1 tsp coriander powder ½ tsp cumin powder ¼ tsp fennel seeds 1 tsp dried oregano ½ tsp freshly ground black peppercorns 1 tsp salt ½ tsp brown sugar 1½ cups water 45ml grape vinegar 1 tbs olive oil 1 small red onion, cut in quarters 1 cup carrots, sliced 1 cup aubergines, sliced (I used the small thin longish ones) 1 cup courgettes, sliced 1 medium red pepper/capsicum cut into squares 250g halloumi cheese, cut into 3x4cm pieces Salt as required Handful of fresh coriander, finely chopped Cook rice as per instructions on the packet. Cool and keep aside. Heat oil in a saucepan. Add onion, chillies and garlic. Cook until onions are soft and slightly golden brown (1 - 2minutes). Toss in capsicum, coriander powder, cumin powder, fennel,

oregano, black pepper and salt. Cook on medium heat until capsicum is softens (5 minutes). Then add water and sugar. Bring to a boil and cook until the mixture reduces to almost half (8 - 10 minutes). Turn off heat and let it cool down slightly. While this is happening, prepare the vegetables for cooking. Once the mixture has cooled significantly, use a hand blender or food processor to grind until it forms a nice smooth sauce. Keep aside. In a wok or big pan, heat the oil. Toss in onions, carrots, aubergines, courgettes and capsicum/red peppers. Cook for 5 minutes until the vegetables are cooked but still have a crunch. Toss in halloumi and cook for a minute or two. Alternatively you can fry halloumi cheese separately, adding it last to the dish. Pour in sauce. Give it a good stir. Now lower heat. Spoon in rice, if you can; toss to incorporate sauce and vegetables evenly, or gently mix with a fork. Salt as required. Mix in coriander leaves. Serve immediately with a squeeze of lime and tomato and cucumber sambals.