Ingredients60ml (1/4 cup) extra virgin olive oil
2 large brown onions, halved, thinly sliced
1 1/2 tablespoons Moroccan seasoning
65g (1/3 cup) raisins
2 x 250g pkts steamed Tilda Coconut, Chilli & Lemon Grass basmati rice
400g can chickpeas, rinsed, drained
80ml (1/3 cup) hot water
Plain flour, to dust
2 x 180g pkts haloumi, cut into 1cm-thick slices
1 bunch fresh coriander, leaves picked, coarsely chopped
40g (1/4 cup) pistachio kernels, coarsely chopped
Baby spinach leaves, to serve
MethodHeat half the oil and half the butter in a saucepan over medium-high heat. Cook the onion, stirring often, for 10 minutes or until light golden. Stir in the seasoning and raisins and cook for 1 minute or until aromatic.
Add the rice and use a fork to separate the grains. Stir in the chickpeas. Add the hot water and bring to the boil. Cover and cook over medium heat for 5 minutes or until heated through.
Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Place the flour on a plate. Dip the haloumi in the flour and shake off excess. Cook for 2 minutes each side or until golden.
Divide the chickpea pilaf among serving plates. Sprinkle over the coriander and pistachios. Top with haloumi. Serve with baby spinach leaves.
Fat saturated 19.00g
Fat Total 46.00g
Carbohydrate sugars 20.00g
Carbohydrate Total 61.00g
Dietary Fibre 8.00g