Simple supper, a lovely pile of fragrant deliciousness. Eat it with a spoon, sitting somewhere cosy. Feeds 2.
- 1 block halloumi, cut into 8 slices
- Fragrant pilaf
- Turkish dip
- 150g green beans, cut into 1 inch pieces
- Handful flaked almonds, toasted in a dry pan
- 2 tbsp Greek yoghurt
- Pinch of cumin
- Couple of lemon wedges
- A couple of tbsp of finely chopped fresh herbs (a combination of parsley, mint, dill or coriander)
- Cook the pilaf and pile it into bowls
- Boil salted water and cook the beans for 6-7 mins or so until tender but not soggy
- Drain and mix with the yoghurt, cumin, a small squeeze of lemon and a pinch of salt
- Fry the slices of halloumi in a dry non-stick frying pan until golden on both sides
- Arrange the halloumi, green beans and Turkish dip on top of the rice in a semi-artistic fashion
- Scatter with toasted almonds and herbs, and a squeeze of lemon on top
Sophie cooks 