RAINBOW PAELLA WITH HALLOUMI

A hearty plant-based one-pot dish inspired by Ottolenghi, that is made from simple larder basics and a few fresh ingredients.

Benefits: This dish is full of colourful vegetables. Eating the rainbow is one of the simplest concepts to follow, in order to make a positive move for our health and well-being every day. The colours in fruits and vegetables provide us with a range of phytonutrients beneficial for health. The herbs and spices in this dish give it a powerful nutrient boost too, and the halloumi provides our protein source.

Recipe (serves 4)

Ingredients: 

2 tbsp olive oil

4 shallots

2 garlic cloves, crushed

2 bay leaves

1/4 tsp  paprika

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

150g paella rice 

100ml white wine

450ml vegetable stock

2 jars of red peppers, cubed

100g frozen edamame peas, or green peas (defrosted in a bowl of boiling water for 5 mins)

A handful of cherry tomatoes halved

A handful of olives halved (kalamata)

1 pack of halloumi, sliced

 

Coriander dressing:

1 handful of coriander

50ml olive oil

Juice of half a lime

Salt and pepper

 

Method:

  • Fry shallots for 5 minutes in olive oil over medium heat. 

  • Add paprika, turmeric, cayenne pepper, and the rice and cook for 2 minutes, to coat evenly. Add the garlic and cook for a further minute. 

  • Now add the wine and bay leaves, after a minute, add the stock, then simmer gently for about 20 minutes (not stirring) until the liquid is absorbed and rice is tender.

  • Meanwhile prep the halloumi. and dressing. 

  • Cut the halloumi into strips lengthways approx. 3mm thick. Lightly toast in a dry pan for 3 minutes on each side.

  • Make the dressing by chopping the coriander finely, adding the oil, lime, salt, and pepper and stir to combine.

  • Once the rice is cooked, add the edamame peas tomatoes, olives, peppers. Fold in gently and add the halloumi strips. Place the lid on and allow to sit for 5 minutes.

  • Take the lid off, drizzle with coriander dressing, and serve.

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