Halloumi, Mango and Avocado Rice Bowl recipe

Brown rice bowl with halloumi and mango avocado salsa
 

It’s been years and I’m still obsessed with Pinch of Yum's BBQ Salmon Bowl recipe. Recently I swapped the salmon for grilled halloumi and the saltiness tasted amazing with the sweet mango and avocado salsa. 

The salsa is one of my all-time favourites. I leave out the honey and use spring onions instead of red onions, steeping them in plenty of lime juice for as long as I can. 10 minutes will do if you’re short on time but I don’t love the taste of raw onion so I try to get them soaking at breakfast or lunch. 

I buy ‘ripen at home’ avocados and ‘perfectly ripe’ mangoes, which are never perfectly ripe. Usually both ripen together but if one speeds ahead, it goes into the fridge while the other catches up. I was so happy to discover that ripe avocados can be refrigerated to extend their tiny window of readiness, sometimes by as much as several weeks.

This recipe requires a bit of planning unless you’ve lucked out and your supermarket has ripe everything. I use fresh coriander (sometimes from my freezer) and jarred jalapeños to make the ingredients list a bit less demanding. You could use pre-cooked rice and pre-cubed mango is almost always ripe. I’ve tried making the salsa with thawed, frozen mango but sadly it isn’t the same.

Ingredients

Serves: 2

Mango avocado salsa

  • 3 or 4 spring onions
  • 1 lime
  • pinch of salt (I use around ¼ tsp kosher salt)
  • 1 ripe mango
  • 30g jalapeños (I used jarred)
  • small handful of fresh coriander (or frozen, see intro. I use around 10g)
  • 2 ripe avocados

To serve

  • 100g dried brown basmati rice
  • 250g halloumi

Method

  1. Salsa: Slice 3 or 4 spring onions and add them to a medium sized bowl. Squeeze over the juice from 1 lime and add a pinch of salt. Stir well, cover and set to one side for around 10 minutes (or longer if you can).
  2. Rice: Cook 100g of brown basmati rice according to the instructions on the packet.
  3. Salsa: Cube 1 ripe mango (I use the hedgehog technique) and add it to the bowl with the spring onions.
  4. Roughly chop 30g of jarred jalapeños and a handful of fresh coriander. Add to the salsa bowl and give everything a good mix.
  5. Halloumi: Set your grill to a high heat. Cube 250g of halloumi and place it under the grill, turning occasionally, until the halloumi becomes golden brown. Keep an eye on it as it can go from golden to burnt quite quickly.
  6. Salsa: Cube 2 ripe avocados and add them to the salsa bowl, mixing gently. Taste and add more salt if needed.
  7. To serve: Once the rice is ready, divide it between bowls, spoon over the salsa, top with the cubed halloumi and serve immediately.