Sticky Honey Harissa Halloumi Rice Bowl

Prep the halloumi

• Slice the halloumi block in half. Score each half with criss-cross lines (our glaze will soak into this when we cook it).
• Pop it into a bowl of boiling water and leave to soak for a few minutes - - this gives the halloumi a gorgeous, soft texture.

Make the slaw

• Thinly slice or shred the red cabbage.
• Peel the courgette into ribbons, then thinly slice into strips.
• Mix together the red cabbage and courgette, season with salt and pepper, sprinkle over the white wine vinegar, and toss together, massaging it with your fingertips.

Cook the edamame beans

• Steam or cook the edamame beans in a pan or microwave.

Cook the honey harissa halloumi

• Drain the halloumi and pat dry with kitchen paper.
• Heat a dash of oil in a pan over a medium-high heat. Add the halloumi and cook for 3-4 minutes.
• In a small bowl, mix together the honey and harissa, then pour it over the halloumi in the pan and cook for another 2-3 minutes, until glossy and coated. You can add more or less harissa to taste.

Cook the sticky rice

• Cook the Veetee sticky rice in the microwave according to packet instructions, usually 2 minutes. Once cooked, fluff it up with a fork.

Plate Up

• Toast the sesame seeds, unless already toasted.
• Divide the rice between bowls, then finish with the honey harissa halloumi, slaw, and edamame beans. Sprinkle over the sesame seeds and serve.