Chickpea Pilaf with Halloumi

Ingredients

• 1 tablespoon olive oil.
• 1 teaspoon butter.
• 1 medium (150g) brown onion, halved, thinly sliced.
• 2 tablespoons coriander stems, finely chopped.
• 1 teaspoon ground cumin.
• 1/2 teaspoon ground cinnamon.
• 1/2 teaspoon ground coriander.
• 3/4 cups uncooked Basmati rice, white or brown.
• 1 cup Cooked Chickpeas.
• 1 1/4 cup water.
• 1 cup coriander leaves, roughly chopped.
• 100 g halloumi, cut into 1cm-thick slices.
• 1/4 cup pistachio kernels, coarsely chopped (you can use almonds if you prefer).

• 2 cups rocket leaves.
• 1/2 cup Kalamata olives.
• 1 small (100g) Lebanese cucumber, halved, thickly sliced.
• Dressing of your choice (see note below).

Directions

1. Heat half the oil and half the butter in a medium saucepan over medium-high heat. Cook the onion and coriander stems stirring often, for 7 minutes or until light golden. Stir in the ground cumin, ground cinnamon and ground coriander and cook for 1 minute or until aromatic.

2. Add the rice and the chickpeas. Add water and bring to the boil. Cover and simmer over medium-low heat for 15 minutes or until water is absorbed and rice is cooked. Stir through fresh coriander.

3. Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Cook halloumi for 2 minutes each side or until golden.

4. To make salad, combine all ingredients.

5. Divide the Chickpea Pilaf among a plate and a lunchbox. Sprinkle with extra fresh coriander and pistachios. Top with halloumi. Serve with half the salad. Add remaining salad to tomorrow’s lunchbox.

Note