Ingredients

3 red peppers, cut into 2cm cubes

2 tablespoons olive oil, divided

1 225g package halloumi, sliced lengthwise into 1cm pieces

6 cups cooked brown rice (2 cups uncooked)

1 540ml can of black beans, drained and rinsed

Salt and freshly ground pepper, to taste

Cilantro Sauce:

2 garlic cloves

3 tablespoons olive oil

¼ teaspoon ground coriander

¼ teaspoon sea salt

1 cup tightly packed fresh cilantro leaves

2 tablespoons fresh lemon juice

½ jalapeño, seeds removed if sensitive to heat

Nectarine salsa

¼ cup diced red onion

1 tablespoon lime juice, more if needed

2-3 ripe nectarines or peaches, pitted and diced

1/3 cup purple cabbage, thinly sliced

¼ cup chopped fresh cilantro

1 lime zested

1 small garlic clove, minced

½ jalapeño pepper, minced

¼ teaspoon sea salt

Directions

1. Preheat the oven to 425F. On a lined baking tray, toss the red peppers with 1 tablespoon olive oil and some salt and pepper. Cook for 20-25 minutes, tossing halfway until the peppers are nicely charred.

2. Make the cilantro sauce. In a pot of boiling water, add the cilantro for 30 seconds and then rinse under cold water until completely cooled or submerge in an ice bath. Blanching the cilantro will prevent it from going brown in the sauce. Heat 3 tablespoons of olive oil over medium heat in a small skillet and cook the garlic until it is golden brown, you may have to lower the heat so that it doesn’t burn. Add the ground coriander and salt and transfer the contents to a heat-safe bowl to cool completely. Combine the cilantro, garlic oil mixture, lemon juice, and jalapeno in a blender, and blend until smooth. Set aside.

3. Make the salsa. Add the onions to the bowl with lime juice and let sit for 10 minutes to macerate, this will take the bite out of the onion. Then add the remaining ingredients: nectarines, purple cabbage, cilantro, lime zest, garlic, jalapeño, and sea salt, and stir to combine. Taste and add a bit more lime juice or salt, as needed.    

4. Once everything is ready, heat up the halloumi. You will want to serve these right away so it doesn’t harden. Heat ½ a tablespoon of olive oil in a skillet over medium heat. Add the halloumi and cook for 1-2 minutes per side until golden.

5. To plate, start by layering rice to the base of each bowl, then add a scoop of black beans, nectarine salsa, and roasted red peppers, and then top with the halloumi and cilantro sauce.