Seared Halloumi Bowls with Wild Rice, Pesto & Asparagus

Halloumi cheese gets a quick sear until warm and golden, then set on a bed of pesto-dressed wild rice and asparagus for these springtime bowls. Lemony radishes add plenty of crunch.

What You Get

Shallot 

Asparagus

Red radishes

Halloumi cheese 

Cooked wild rice 

Pistachio pesto 

Lemon

What You'll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

20 minutes active time

25 minutes total time

Step 1

Chop the shallot. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Slice 4 or 5 radishes. Slice the halloumi.

Step 2

In a large nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Add the shallot and asparagus and cook until the asparagus is nearly tender-crisp, 2 to 3 minutes. Add the wild rice and cook until heated through, 2 minutes. Remove the pan from the heat and stir in the pesto until combined. Season with salt and pepper. Divide the wild rice between bowls.

Step 3

Wipe out the pan with a paper towel. Return the pan to medium heat and warm 1 tablespoon olive oil. Add the cheese in a single layer and cook undisturbed until deep golden-brown on the bottom, 3 to 4 minutes. Use a spatula to flip the cheese, keeping the golden crust intact, and cook for 1 minute more (this side will not be browned). Remove the pan from the heat.

Step 4

Meanwhile, in a bowl combine the radish slices with the juice of ½ lemon. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Cut the remaining lemon half into wedges for serving.

Step 5

Set the halloumi pieces, browned-side up, on top of the wild rice and asparagus. Top with the lemony radishes and serve warm, with the lemon wedges for squeezing.

Contains: milk, tree nuts.