Latia's Mediterranean Grilled Halloumi Rice

Total time = 55 minutes                  Serves= 6 people

Ingredients:

• Tomato and basil rice:
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, crushed
  • 1 small onion, finely chopped
  • 5 cup basmati rice
  • 2 cups chicken stock
  • 250 ml Illalangi pasta sauce
  • 1/4 cup sun-dried tomatoes, finely chopped (if using sun-dried tomatoes in oil, drain them and use the oil in place of the olive oil at the start)
  • 1/2 tbsp Illalangi Italian herb mix
  • Salt and pepper, to taste
• ½ red capsicum, chopped
• ½ yellow capsicum, chopped
• Handful of fresh rocket leaves
• 100 grams Kalamata olives, pitted and halved
• 1 block halloumi, cut into thin slices
• Salt and pepper, to season

Method:

1. Prepare the Tomato and basil rice:
2. Heat oil and Italian herb mix in a medium saucepan over medium heat. Add onions and cook until translucent, then add garlic and cook until fragrant.
3. Add your rice, chicken stock, pasta sauce, and sun-dried tomatoes and mix ingredients together.
4. Bring mixture to the boil, then cover and simmer for 15 minutes, checking halfway and adding boiling water if necessary.
5. Once rice is cooked through and has absorbed all liquid, stir through basil and season with salt and pepper if required.
6. Fry red and yellow capsicum in olive oil for 5-7 minutes
7. Add the capsicum and olives to the Tomato and Basil rice. Stir through and heat thoroughly. Season with salt and pepper and keep warm.
8. Brown the halloumi in a frypan, flipping once. Ensure both sides are browned.
9. Stir torn rocket through the rice mixture and top with the haloumi slices to serve.