Mediterranean Rice Bowl with Bursting Tomatoes and Halloumi

Rice bowls are always a really fast family favorite around here!! They are so quick and easy to make with the best of summer produce now it’s even better! Of course you can always switch up what’s fresh as well. This is also great cold as leftovers as well.

Ingredients

• 2 cups basmati rice
• 1 1/2 cups cherry tomatoes
• 1 English cucumber, sliced
• 1/2 cup Kalmata olives
• 1 block halloumi, cut into medium cubes
• 2-3 garlic cloves, peeled and minced
• 1 lemon juiced
• 1 handful of basil, minced
• 1 bunch of parsley, minced
• 1 cup olive oil
• salt and black pepper

Directions

Pour the rice into a medium sauce pan and enough water to cover the rice. Add a little salt and olive oil to the water. Bring to a simmer over medium heat, then cover and reduce until all the water is absorbed and the rice is cooked through.

In a large skillet over medium high heat add the tomatoes with a splash of olive oil and let them sear and burst. Once the juices start to release use a fork to smash them down.

In a small bowl combine the minced garlic, lemon juice, basil and parsley. Stir in the olive oil and season with salt and pepper.

Then in another small saute pan with a little olive oil, sear the halloumi until golden on each side about 2-3 minutes. Prep the rest of the ingredients and when the rice is cooked spoon into serving bowls and top with the bursting tomatoes, halloumi, cucumbers, and olives. Spoon the herb sauce over the top and enjoy!