This delicious lunch recipe is made with haloumi, brazil buts and pomegranate arils.
Heat the olive oil over a medium heat and lightly stir fry the contents of the pouch with the sultanas for about 5 min.
Mix the red wine vinegar,tumeric, salt and pepper to taste, and the warmed rice in a small bowl.
Fry sliced haloumi over medium heat till golden brown on both sides.
Add the pomegranate arils, pumpkin seeds and brazil nuts, and lightly toss through with the rice.
Top with haloumi and drizzle over pomegranate molasses. Sprinkle over chopped fresh coriander, to finish.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Pomegranate molasses can be found in most middle eastern grocers.
Tilda® Rice ‘Mood Foods’
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