Fava Bean and Spinach Pilaf with Fried Haloumi

Name: Fava Bean and Spinach Pilaf with Fried Haloumi
Yield: Makes 4-6 servings
Ingredients: Leeks, 2, white and light green parts, halved lengthwise and thinly sliced (2 cups/6 oz/185 g); Ground cinnamon and allspice, ¼ teaspoon each; Haloumi, ½ lb (250 g), sliced into ¼-inch (6-mm) slabs and patted dry; Fresh flat-leaf Italian parsley, ½ cup (¾ oz/20 g) chopped; Dried dill, 1 teaspoon; Fava bean pods, 2½ lb (1.25 kg) (about 1¼ cups/7¼ oz/230 g shelled beans); Chopped baby spinach, 4 cups (8 oz/250 g), loosely packed; Dried bay leaf, 1; Slivered almonds, ½ cup (2 oz/60 g); Lemon zest, 2 teaspoons finely grated; Sea salt and freshly ground pepper; Unsalted butter, 1 tablespoon; Garlic, 1 teaspoon finely chopped; Vegetable broth, 3 cups (24 fl oz/750 ml); Long-grain rice, 1½ cups (10½ oz/330 g); Olive oil, 2 tablespoons

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Haloumi has a satisfying chewiness, so it’s a great substitute for meat. The cheese can be seared in a pan just as you would chicken or other animal protein. A nutty, vegetable-packed pilaf makes this a full meal.

Ingredients

Fava bean pods, 2½ lb (1.25 kg) (about 1¼ cups/7¼

Main course
Dinner
Spring
Gluten-free
Vegetarian

Method

Prepare the favas according to the instructions. In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the almonds and cook, stirring, until the butter and almonds are golden-brown and smell nutty, 1½ minutes; scrape into a bowl and set aside.
In the saucepan, warm the oil over medium heat. Add th