Halloumi and Sun-Dried Tomato Risotto

with Baby Plum Tomatoes, Lemon Crumb and Rocket Salad

40 minutes

Ingredients

Olive Oil for the Dressing

1 tbsp

Grated Hard Italian Style Cheese

30 grams

Halloumi

250 grams

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Vegetable Stock Paste

20 grams

Sun-Dried Tomato Paste

1 sachet

Baby Plum Tomatoes

120 grams

Risotto Rice

180 grams

Water for the Risotto

500 milliliter(s)

Rocket

40 grams

Lemon

0.5 unit(s)

Olive Oil for the Crumb

1 tbsp

Panko Breadcrumbs

10 grams

Utensils

Kettle
Garlic Press
Measuring Cups
Saucepan
Oven dish
Lid
Aluminum Foil
Zester
Frying Pan

Nutritional Information

Per Serving

Energy (kJ):

3917 kJ

Energy (kcal):

936 kcal

Fat:

45.4 g

of which saturates:

22.3 g

Carbohydrate:

87.3 g

of which sugars:

10.4 g

Protein:

41.9 g

Salt:

5.4 g

Per 100g

Energy (kJ):

926 kJ

Energy (kcal):

221 kcal

Fat:

10.73 g

of which saturates:

5.27 g

Carbohydrate:

20.64 g

of which sugars:

2.46 g

Protein:

9.91 g

Salt:

1.28 g

Instructions

Step 1

Preheat your oven to 200°C. Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Pour the boiling water for the risotto (see ingredients for amount) into a jug with the vegetable stock paste, stir well and set aside your stock.

Step 2

Heat a drizzle of oil in a large ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When the oil is hot, add the onion and cook until softened, 4-5 mins, stirring occasionally. Stir in the garlic and sun-dried tomato paste and cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Step 3

Pour the stock into the rice pan, then add the baby plum tomatoes. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, cut the halloumi into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

Step 4

While the risotto bakes, zest and halve the lemon (see ingredients for amount). Heat the olive oil for the crumb (see ingredients for amount) in a medium frying pan on medium-high heat. Add the breadcrumbs and season with salt and pepper. Toast until golden, 3-4 mins, stirring frequently. Once golden, stir in half the lemon zest, then transfer to a small bowl.

Step 5

Pop the (now empty) frying pan back on medium-heat with a drizzle of oil. Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Once the oil is hot, add the halloumi and fry until golden, 2-3 mins each side. Meanwhile, squeeze the lemon juice into a large bowl. Add the olive oil for the dressing (see ingredients for amount), a pinch of sugar (if you have any), and season with salt and pepper. Whisk together with a fork.

Step 6

When the risotto is cooked, remove it from your oven and add a splash of water to loosen if needed. Stir in a knob of butter (if you have any), the grated hard Italian style cheese and the remaining lemon zest. Season to taste if needed. Add the rocket to your bowl of dressing and toss to coat. Spoon the risotto into your bowls, then top with the halloumi and a sprinkle of the lemon crumb. Serve with the salad alongside. Enjoy!