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    Carrot & halloumi rice

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    Carrot & halloumi rice

    by Chetna Makan

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4


    2 tbsp sunfower oil
    1 onion, fnely chopped
    2 cloves garlic, fnely chopped
    300g sweet kingdom carrots, cut into 1cm pieces
    250g halloumi, cut into 2.5cm chunks
    2 tbsp rose harissa
    25g pack fat leaf parsley, fnely chopped
    2 x 250g pouches basmati rice
    ½ lemon, juice


    1 Heat 1 tbsp oil in a large frying pan, add the onion and garlic and cook for 5 minutes until softened. Add the carrots with 2 tbsp water, cover and cook over a low heat for 10 minutes, until softened. Meanwhile, in a small frying pan, fry the halloumi in the remaining oil over a high heat for 2 minutes.

    2 Add the harissa and parsley to the carrots, season and mix well. Stir in the rice, then cook over a medium heat for 3-4 minutes until piping hot. Stir through the hallou

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