Main Courseby Robin
Steaming jasmine rice topped with golden, pan-fried panko halloumi, tangy pickled kohlrabi and carrots, cool cucumber ribbons, and fragrant coriander, finished with a glossy sweet-and-sour Riesling reduction.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
800gHalloumi
1 tspSalt
½ tspBlack pepper
60gWheat flour
2Egg
200gBreadcrumbsSet up a breading station with three shallow bowls: place 60g wheat flour seasoned with 1 tsp salt and ½ tsp black pepper in the first, beat 2 egg in the second, and place 200g breadcrumbs in the third. Dredge 800g halloumi sequentially in flour, egg, and breadcrumbs, pressing gently so the coating adheres.
600mlDealcoholised white wine
4 tbspSoy sauce
2 tbspSugar
2 tspCornstarchCombine 600ml dealcoholised white wine, 4 tbsp soy sauce, and 2 tbsp sugar in a small saucepan over medium-high heat. Whisk 2 tsp cornstarch with 1 tbsp of cold water to form a smooth slurry, pour into the simmering wine mixture, and cook for 3–4 minutes until glossy and thick enough to coat the back of a spoon.
Halloumi
6 tbspVegetable oilHeat 6 tbsp vegetable oil in a wide non-stick skillet over medium-high heat until shimmering. Add the breaded Halloumi slabs and fry for 3–4 minutes per side until deeply golden and audibly crisp, then transfer to a paper towel-lined plate.
1kgRiceHeat 1kg rice according to package instructions for 90 seconds until steaming and hot, then divide evenly between two wide serving bowls.
HalloumiDealcoholised white wineRice
400gPickled kohlrabi
400gPickled carrot
200gCucumber
60gCilantroArrange 400g pickled kohlrabi, 400g pickled carrot, and 200g cucumber over the warm Rice. Slice the crispy Halloumi, nestle alongside the vegetables, spoon the warm Dealcoholised white wine glaze over the halloumi, and scatter 60g cilantro over the top.