Roasted Halloumi Bowl with Red Beans and Edamame

👨‍🍳 Method

For the Cooked rice

1. 1
   Rinse the rice in cold water until the water runs clear and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.
2. 2
   In a pot, bring the water and salt to a boil, add the rice and stir once.

   StovePot
3. 3
   Turn down to low, cover and simmer 12 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Turn off the heat and leave covered 10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.

To assemble

1. 5
   Blanch the edamame and corn 3 minutes in boiling water and drain.

   StovePotColander
2. 6
   Rinse and drain the beans.

   Colander
3. 7
   Mix the yogurt with the harissa.

   Bowl
4. 8
   Cut the halloumi into slices 1 cm thick and pat dry with paper towels. Heat a grill pan over high heat, brush the slices with a tablespoon of the olive oil and grill 2 minutes per side, until there are dark stripes and the cheese starts to soften.

   StoveGrill panPaper towels

   💡Serve immediately, while the halloumi is hot: halloumi turns hard and rubbery as it cools.
5. 9
   Crumble the feta and slice the avocado.

   KnifeCutting board
6. 10
   Divide the rice among the bowls.

   Serving bowl
7. 11
   Arrange separate piles of the beans, edamame, corn, olives, feta and avocado on top.
8. 12
   Add a spoonful of the yogurt sauce to each bowl, and drizzle the rest of the olive oil and the lemon juice over the vegetables.
9. 13
   Top with the hot the halloumi and serve immediately.