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Middle Eastern Veggie Boats

INGREDIENTS (freestyle quantities)

METHOD

  1. Marinate halloumi with sumac, baharat and sunflower oil. Separately, fry off the mushrooms, cauliflower, green beans, red onion and garlic
  2. Toss together the lemon, sweetcorn, onion, fennel and olive oil
  3. Add halloumi to pan and fry. Separately, to make the salad, chop up orange chunks, apricots, dill and fennel
  4. Add the rice to the vegetables and add a squeeze of lemon and olive oil. Slice some avocado and lettuce
  5. Toast the tortillas in a pan, then fold and serve with the rice in lettuce boats

Recipe created by Tilda Kitchen, which features thirteen ready-to-heat varieties of steamed basmati rice available in Countdown Supermarkets across New Zealand. Whether you’re cooking up an Indian biryani or smashing out a Thai stir-fry, Tilda is here to keep you trying new things and embrace life in all its flavours.

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