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Roasted vegetable, halloumi and chorizo Spanish grain bowl

Roasted vegetable, halloumi and chorizo Spanish grain bowl

Smoky Spanish grains make the base of this comforting bowl that is topped with salty grilled halloumi, sweet roasted vegetables and spicy chorizo.

By Olivia Williamson 

  • Serves 2

  • 1 hour

  • 3 pans

  • Beginner

Smoky Spanish-style Grains & Rice


For the halloumi

  • 2 tbsp olive oil
  • 1 tbsp honey
  • Juice of ¼ lemon
  • 4 sprigs thyme, leaves picked
  • 1 pack of halloumi, sliced

For the vegetables

  • ½ red pepper, sliced
  • ½ yellow pepper, sliced
  • 1 red onion, cut into thin wedges
  • 2 cloves garlic, skins on and smashed
  • Handful of thyme
  • Olive oil
  • Salt
  • Black pepper
  • 60g chorizo, chopped finely roughly
  • 8 cherry tomatoes

For the aubergine

  • 1 aubergine, sliced lengthways
  • Olive oil
  • Sea salt
  • 1 tsp smoked paprika
  • A few drops liquid smoke (optional)

For the grains


1.Pre heat the oven to 190oC (fan oven).

2.Mix the marinade for the halloumi in a small shallow dish. Add the halloumi sliced and set-aside until later.

3.Arrange the peppers and onions on a baking tray, drizzle with oil, scatter over the thyme and season. Put in the oven for 20 minutes, stirring halfway. After 20 minutes, scatter over the chorizo and the tomatoes then put back in the oven for another 20-30 minutes until the vegetables are soft and the tomatoes are blistered. Turn the oven off but keep the vegetables in the oven to keep warm until ready to serve.

4.Meanwhile, brush the aubergine slices with oil, season and sprinkle over the paprika and liquid smoke, if using.

5.Heat a grill pan or BBQ and grill the aubergine slices for about 5 minutes on each side, until soft and charred.

6.Heat a splash of olive oil in a separate pan then add the grains, stirring to break up any lumpy bits. Add the lemon juice and zest. Cover and keep warm until ready to serve.

7.Grill the halloumi at the last minute for a few minutes on each side until golden.

8.Divide the grains between two bowls. Top with the vegetables and halloumi, drizzling over the remaining halloumi marinade. Sprinkle with parsley and eat immediately.

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