Golden Lentil & Cauliflower Pilaf with Pan-Seared Halloumi

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat, then add 1 medium finely chopped yellow onion and sauté until softened, about 5 minutes.

2. 2

   Stir in 3 minced garlic cloves, 1 inch of grated fresh ginger, 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, and 1 teaspoon of ground turmeric, cooking for 1 minute until fragrant.

3. 3

   Add 1 cup of rinsed red lentils and 1.5 cups of rinsed Basmati rice to the pot, stirring well to coat the grains and lentils with the spices.

4. 4

   Pour in 4 cups of vegetable broth, bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.

5. 5

   Gently stir in 1 medium head of cauliflower florets, replace the lid, and continue to simmer for an additional 10-15 minutes, or until the liquid is absorbed and the rice and lentils are tender.

6. 6

   While the pilaf is cooking, heat the remaining 2 tablespoons of olive oil in a separate large non-stick pan over medium-high heat and pan-sear 250 grams of sliced halloumi cheese for 2-3 minutes per side until golden brown and crispy.

7. 7

   Remove the pilaf from the heat, let it rest for 5 minutes, then fluff it with a fork and stir in 2 tablespoons of fresh lemon juice, seasoning with salt and black pepper to taste.

8. 8

   Serve the golden lentil and cauliflower pilaf immediately, garnished with 1/4 cup of fresh chopped parsley and topped with the crispy pan-seared halloumi cheese.