Made nice with warming spice, this rice bowl is a simple and deliciously healthy midweek fibre fix. We’ve also packed in chickpeas for protein, honey and currants for a hint of sweetness, fresh mint, and halloumi for moreish flavour.
Preheat oven to 200°C fan-forced. Place not-so-hot harissa blend and honey in a bowl and mix to combine. Add vinegar and 20ml (1 tablespoon) oil and whisk to combine. Season with salt and pepper.
Cut halloumi into 5mm-thick slices and place on a lined baking tray. Drain chickpeas and add to tray with paprika and remaining oil, season with salt and toss to coat. Roast for 15 minutes or until halloumi and chickpeas are golden. While the halloumi is roasting, continue with the recipe.
Once the saucepan of water is boiling, add broccolini and cook for 2 minutes. Drain and run under cold water until cool. Set aside.
Heat rice according to packet instructions.
Pick mint leaves from their stems and roughly chop. Combine rice and broccolini in a bowl with chickpeas, currants, half the mint and half the harissa dressing and toss to coat.
Divide rice and chickpea salad between bowls and top with halloumi. Drizzle with remaining harissa dressing and top with remaining mint to serve.