Golden Halloumi Pepper Rice Bowls with Basil Lemon Oil

Golden Halloumi Pepper Rice Bowls with Basil Lemon Oil 🍋🌿 This is a bright, satisfying dinner bowl with crisp-edged halloumi, sweet roasted peppers, lemony rice, creamy white beans and a punchy basil oil. It feels fresh but still filling, and it is easy to prep in parts. Yield: 4 bowls Time: about 40 minutes Ingredients 🛒 - 280 g basmati rice - 520 ml water or light vegetable stock - 1 teaspoon fine sea salt, divided - 4 mixed red and yellow peppers, sliced into strips - 2 tablespoons olive oil, plus extra for cooking - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1 x 400 g can white beans, drained and rinsed - 450 g halloumi, cut into bite-size cubes - 3 tablespoons toasted pumpkin seeds - Lemon wedges, to serve Basil lemon oil 🌿 - 25 g basil leaves - 10 g parsley leaves - 1 small garlic clove, finely grated - Zest of 1 lemon - 2 tablespoons lemon juice - 5 tablespoons extra-virgin olive oil - 1 teaspoon honey or maple syrup - Black pepper - Pinch of salt Method 👩‍🍳 1. Heat the oven to 220C / 425F. Toss the pepper strips with 2 tablespoons olive oil, smoked paprika, cumin, 1/2 teaspoon salt and black pepper. Spread on a tray and roast for 22 to 26 minutes, turning once, until soft with browned edges. 2. Rinse the rice until the water runs mostly clear. Cook it with the water or stock and 1/2 teaspoon salt until tender, then rest covered for 8 minutes. Fluff with a fork and fold through the white beans and lemon zest while warm. 3. Pat the halloumi dry. Sear it in a hot non-stick pan with a thin film of oil for 1 to 2 minutes per side, until golden and crisp at the edges. 4. For the basil lemon oil, finely chop or blend the basil, parsley, garlic, lemon juice, olive oil, honey, salt and pepper. Keep it loose enough to spoon over the bowls. 5. Build each bowl with warm rice and beans, roasted peppers, golden halloumi, basil lemon oil, toasted pumpkin seeds and a squeeze of lemon. Serving + storage tips 🍽️ Keep the halloumi separate if making ahead, then sear it just before eating. The rice, beans, peppers and basil oil can be made a day ahead. Leftovers are best gently warmed, then finished with fresh lemon and seeds. Save this one for a colourful, high-texture dinner bowl from Tasteloom.club.