Fresh and flavorful is an understatement! Crispy pan-fried halloumi and a fresh, dilly tomato, cucumber salad over bright turmeric ginger rice, finished with a spicy sweet hot honey tahini drizzle. So freaking good.

INGREDIENTS – serves 2

1 roma tomato, small chop
1-2 Persian cucumbers, small chop
1T red onion, fine chop

1/2 lemon, juice
2T fresh dill, chopped
2T olive oil

1 1/2c water
1/2t ground turmeric
1/4t ground ginger
3/4c white rice

1 pkg halloumi, 1/4″ slice

3T tahini
1T hot honey
2-4T water

INSTRUCTIONS

As your chopping up the veg, put it in a strainer set in a bowl. Sprinkle with a big pinch of salt, stir then let sit for 10 minutes to drain some of the excess water off.

Dump out any water that strained off, dry out the bowl, then pour the veg in and add lemon juice, dill and olive oil. Give it a big stir then season with salt and pepper to taste. Let marinate while you make everything else.

Pour 1 1/2c water in a small pot with turmeric, ginger and a tiny pinch of salt and bring to a boil. While you wait, rinse your rice really well in a fine mesh strainer. When the pot starts to boil, dump in the rice, reduce the heat to low, cover and let cook 15-20 minutes. Fluff with a fork when its done.

Fry halloumi on medium-med-high heat in a non stick skillet in a little olive oil until browned on both sides.

While everything is cooking, stir together tahini, hot honey and 2T water until smooth. Keep adding water until you get your desired drizzle consistency.

ENJOY!