Solo: Haloumi & Chickpea Pilaf

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Solo: Haloumi & Chickpea Pilaf

Delectable Moroccan spiced basmati rice with raisins, chickpeas and lemon topped with pan fried haloumi and finished with raw pistachio nuts.

Ingredients to serve 1

  • 50g x haloumi - cut into thick slices (8mm)
  • ½ x onion - peel and slice finely
  • 1 tbsp x seedless raisins
  • ½ tbsp x Moroccan spice
  • ¼ cup x basmati rice
  • ¼ tin x chickpeas - open and drain
  • 3g x fresh coriander - chop coarsely
  • ¼ x lemon - halve and juice
  • 10g x raw pistachio kernels - chop coarsely
  • ½ tbsp x butter (from your pantry)
  • paper towels, olive oil, salt & pepper (from your pantry)


Step 1

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 2

Heat a few glugs of oil in a pan on medium heat and cook the onion for about 5 or 6 minutes until translucent and lightly browned, stirring often. Add the raisins and Moroccan spice and sauté for another minute. Add the cooked rice and chickpeas and stir until heated through - about 3 or 4 minutes.

Step 3

Melt the butter in a large frying pan over medium heat. Fry the haloumi slices for 2 minutes each side until lightly browned.

Step 4

To serve, divide the chickpea pilaf between the plates. Top with haloumi drizzled with a little lemon juice and scatter with coriander and pistachios.