Can't find halloumi? Substitute crumbled light feta—just don't cook it!
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large saucepan, bring rice, coconut milk and water to boil over high heat, stirring occasionally. Reduce heat to low; cover and simmer until rice is tender, 45 to 50 minutes. Remove from heat; stir in 1/2 cup of the Creamy Tahini & Turmeric Dressing. Fluff with fork; let cool, uncovered, for 10 minutes.
Meanwhile, separate leaves of 3 brussels sprouts; set aside for garnish. Halve remaining brussels sprouts lengthwise; toss with 3 tsp of the oil. Arrange in single layer, cut sides down, on prepared pan. Roast until browned, 15 to 20 minutes.
In large skillet, heat remaining oil over medium-high heat; cook halloumi, stirring frequently, until browned, 1 to 2 minutes. Remove from heat.
In large bowl, stir together rice, brussels sprouts and pears; stir in remaining Creamy Tahini & Turmeric Dressing. Spoon into bowls or arrange on platter. Top with halloumi; garnish with reserved brussels sprout leaves and Pickled Onions (if using).
Makes 4 entrées or 6 side servings.
Test Kitchen Term: Halloumi is a squeaky brined cheese originating from the island of Cyprus. Because of its high cooking temperature, it holds its shape on a pan or grill.
Nutritional facts Per side serving: about
- Fibre 7 g
- Sodium 443 mg
- Sugars 10 g
- Protein 12 g
- Calories 585
- Total fat 30 g
- Potassium 466 mg
- Cholesterol 21 mg
- Saturated fat 10 g
- Total carbohydrate 67 g
- Iron 19
- Folate 27
- Calcium 17
- Vitamin A 13
- Vitamin C 80