Cranberry and Pistachio Pilaf

This cranberry and pistachio pilaf with halloumi is such a winner for entertaining or feeding a crowd, and its got the festive colours to match! I mean, who doesn’t love halloumi?

Ingredients

450g basmati/long grain rice

1 small brown onion

3 garlic cloves

2 tsp vegetable stock powder

1 cup parsley, roughly chopped

1/3 cup cranberries

1/3 cup pistachios, roughly chopped

1 block (180g) halloumi

2 tsp honey

Serve with a mint yoghurt;

¾ cup Greek yoghurt

2 tbsp mint, finely chopped

Method

1. Heat a pan over medium heat with a drizzle of olive oil. Add the onion and sauté until softened. Add the garlic and cook for 30 seconds, stirring to prevent burning.

2. Slice the halloumi into thick slices, then cut each slice into triangles. Heat a separate non-stick pan over medium heat and cook the halloumi until golden brown on both sides, around 30 seconds.

3. Add the rice to the onion and garlic, along with the stock powder, toasted pistachios, cranberries, and parsley. Cook for 2–3 minutes until the rice is warmed through and everything is well combined.

4. Transfer the pilaf to a serving plate. Arrange the cooked halloumi on top, then drizzle with honey.

5. In a small bowl, mix the Greek yoghurt with the finely chopped mint, and serve alongside the pilaf.