Halloumi is the one kind of dairy I'll still eat. Something about that salty, crispy, squeaky goodness is just irresistible.
340g brown rice (85g per person)
1 head of broccoli
1 red pepper
100g shiitake mushrooms
1 medium red onion
1 block of halloumi (200g)
1 tsp ginger
2 garlic cloves
2 tbsp honey
1 tbsp fresh lemon juice (a conservative amount)
salt and pepper
Start steaming your brown rice, 1:2 - rice:water, for roughly 30 minutes or until the water is evaporated.
Whilst the rice is steaming, prep your broccoli into small florets (sometimes it's nice to parboil these for 3 minutes), red pepper into thin slices, half any large mushrooms, and finely chop the red onion.
Then prep your halloumi by cutting it into 1cm slices.
Fry your vegetables in a wok with some oil at a high temperature for roughly 5 minutes, then add the ginger and crush the garlic, continue frying for a further 5 minutes.
Meanwhile, start to fry the halloumi in a small amount of oil at a medium heat. Fry for 3 or 4 minutes on each side.
When the halloumi is done, place in a large bowl. Add the honey, lemon juice, and season with salt and pepper. Mix the halloumi up with the marinade, being careful not to break it up.