Ingredients
- 1 jar roasted peppers (170g drained)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp pomegranate molasses
- ¼ tsp table salt
- 1 tbsp capers
- 15g finely chopped parsley
- 3 tbsp olive oil
- 1 block halloumi, sliced into 6 slices
- 1 x 250g pouch of Merchant Gourmet Spanish Style Grains
- 1 large pinch saffron
- 2 egg yolks
- 1 clove garlic, finely grated
- ½ tbsp dijon mustard
- ½ tbsp cider vinegar
- 200ml neutral oil
- ½ tsp table salt
Saffron aioli
Instructions
- To make the saffron aioli, first grind the saffron to a powder using a pestle and mortar. To this, add 1 tbsp boiling water then leave to infuse & cool whilst you make the aioli. To a small bowl, add the egg yolks, garlic, mustard and vinegar. Whisk to combine. Add the oil to a jug and then continue whisking constantly whilst adding the oil in a slow, steady stream until fully combined and you’ve achieved a stiff mayonnaise texture. Whisk in the saffron water and set aside.
- Add the drained peppers in a mixing bowl and stir in the vinegar, olive oil, pomegranate molasses, salt, capers and parsley before setting aside.
- Add the oil to a pan and set on a medium heat. Fry the halloumi until golden on each side before removing from the pan and adding the rice. Stir fry for a couple of minutes until thoroughly heated through. Decant the rice to your two serving plates before topping with the peppers, halloumi and a big dollop of the saffron aioli.
