Seared Halloumi Bowls with Wild Rice, Pesto & Asparagus

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

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.