Description
A quick and satisfying vegetarian dish featuring golden, crispy halloumi cheese served over fluffy rice, sautéed zucchini, and a tangy yogurt dip.
Ingredients
Scale
For the Crust:
- 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
- 1 cup uncooked white rice
- 2 medium zucchinis, diced
- 1 cup plain Greek yogurt
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the rice according to package instructions until fluffy; set aside.
- In a bowl, mix Greek yogurt, lemon juice, half the lemon zest, minced garlic, and a pinch of salt to make the dip; refrigerate.
- Heat 1 tbsp olive oil in a pan over medium-high heat. Add zucchini, season with salt, pepper, and oregano, and sauté until tender, about 5-7 minutes; remove from pan.
- In the same pan, add remaining olive oil. Pat halloumi dry and sear for 2-3 minutes per side until golden and crispy.
- Plate rice, top with zucchini and halloumi, drizzle with yogurt dip, and garnish with herbs and remaining lemon zest.
Notes
You can customize the seasonings to taste.