Forbidden Halloumi Bowl

I’m not a big rice fan, but when I do; I go for the rice full of anthocyanins (the stuff that makes purple/blue colour in food). This rice was called forbidden rice because it was forbidden to eat by the public. Only the wealthy and powerful were allowed to eat it due to its high antioxidant content! More info on black rice here.

Serves 4

For the base

2 cups Forbidden (black) rice (I use this kind)

1 can chickpeas

2 mini cucumbers

3 small beets (uncooked)

1 package of halloumi

sunflower seeds (optional)

for the sauce:

a handful of mint

a handful of cilantro

2 green onions

1 clove of garlic

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

For the chickpeas:

1 tbsp smoked paprika

1 tbsp garlic powder

Salt & pepper

Extra virgin olive oil

Method:

1. Preheat oven to 325F
2. Cook black rice as per instructions and leave to cool
3. Slice your halloumi and place on baking pan with some olive oil
4. Toss your chickpeas in the smoked paprika, garlic powder, salt, pepper and EVOO and place on same baking pan as halloumi.
5. Place chickpeas and halloumi in pre-heated oven for 10-15 minutes until crispy, checking half way through to flip the halloumi over.
6. Peel your beets, grate them and leave to the side
7. Chop cucumbers into rounds and leave to the side
8. place ingredients for the dressing into a small food processor or you can chop by hand. Mix until well blended.
9. Assemble your bowl with the cooled rice, topped with the chickpeas, beets, halloumi, and cucumber, drizzle with sauce and sprinkle with sunflower seeds (or any seed of your liking) and enjoy!