Here's a slightly unusual dish that's much better to try out on your girlfriends first. Cooked, a lot of the fat from haloumi is lost, as long as you blot the excess fat after cooking. Made from sheep's milk haloumi can be more digestible than cow's cheese and combined with this sesame rice and seasonal veggies the combo is knockout.
Combine the lime juice, tea oil, chilli and pepper and pour it over the haloumi. Set aside to marinate for at least an hour.
Rinse the rice and before placing it in a pan with water and bringing it to the boil. Reduce to simmer. Cover and cook for 40 minutes. Toast the sesame seeds in a small frying pan until they are golden. Transfer them to a pestle and mortar with the salt and grind the seeds and salt together.
When the rice is cooked, drain thoroughly with boiling water.
Combine the sesame salt through the rice.
Drain the haloumi from the marinade and pan fry in a non stick pan with no added oil for 3 - 5 minutes each side or until golden on each side. Drain the haloumi of excess oil by blotting each side with absorbant paper towel. Steam the veggies for 4 - 5 minutes and serve with sesame oil drizzled over the top.
Note: The length of time it takes to steam vegetables depends on how much water and carbohydrate they are made of. Generally the higher the carbohydrate content the longer they take to cook. To steam veggies in one steaming basket, cut the harder veggies into small pieces and place in the steamer for approx 5 minutes. Then add the rest of the veggies to cook for a further 3 minutes.
Makes 4 servings
| Prep Time: | 1 hr |
| Cooking Time: | 1hr |
| Ready in: | 2 hrs |
Suitable for: |
|
| Dinner | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 2872 kj |
| Calories | 686 kcal |
| Fat | 39.4 g |
| Saturated Fat | 12 g |
| Total Carbohydrate | 54 g |
| Total Protein | 26.6 g |
| Fibre | 5.7 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
