Halloumi & Fennel Savoury Rice

Savoury rice is my go to, quick and easy mid week meal. Great for lunch or as a side for your main event. Lasts for a couple of days in the fridge for lunch fodder.

Ingredients

Serves 2

• 100g rice

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• 1 tbsp oil
• 1/2 tsp fennel seed
• 1 pack of halloumi, chopped into small cubes

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• 1 red onion, chopped (keep the onion separate)
• 1/2 fennel bulb, finely chopped
• 1 red pepper, chopped

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• small bunch of carrot tops (optional)
• salt and pepper to taste

Method

1. Start by cooking the rice and leaving it to stand.
2. In a large non stick saucepan or wok, heat the oil and once hot, add in the fennel seeds and fry on a medium heat for approximately 30 seconds. Then add in the halloumi and fry for 5-6 minutes until golden, turning occassionally.
3. Remove the halloumi from the pan and set to one side. Using the same pan, gently fry the onion until starting to colour. You may need to add a little more oil at this point.
4. Then add in the chopped fennel and the red pepper, and continue to fry for a 7-8 minutes or until the veg is cooked.
5. Finally tip in the cooked rice and stir in the carrot tops, if using. You can use parsley or shredded spinach as an alternative, to give you something green in your dish. Season to taste and serve alone or as a side with roast chicken or any grilled meats.