The base of this pilaf bowl is a mujendra, which is a Cypriot rice and lentil pilaf with lots of fried onions. For this cheat version, I combine a pouch of store-bought rice and lentils with pantry crispy onions, extra-virgin olive oil, and lots of fresh herbs.
INGREDIENTS – Serves 4
1 pouch (9oz/250g) rice and lentils, heated in the microwave for 90 seconds
4 Tbsp. extra-virgin olive oil
2 Tbsp. chopped chives or flat-leaf parsley
3 Tbsp. chopped dill
4 Tbsp. crispy onions
Sea salt flakes and black pepper
1 cup/110g ready-made giardiniera mixed pickles (mainly cauliflower and carrot), plus a little of the pickling liquid
1 Tbsp. pomegranate molasses
3 big handfuls mixed baby spinach and torn Tuscan kale
1 Persian cucumber, coarsely chopped
1 heirloom tomato, coarsely chopped
1 small red onion, shaved and soaked in ice-cold water for 10 minutes, then drained
Aleppo pepper (optional)
9 oz/250g halloumi, shredded
8 stuffed vine leaves, canned, jarred, or from the deli counter
Something crunchy: crispy onions or pita chips, for sprinkling
METHOD
Place the grains in a large bowl and fluff up with a fork, mixing in a splash of olive oil and the herbs. Add the crispy onions and mix once more, stirring gently to keep the grains and crispy onions loose and to avoid crushing them. Taste, adding salt if needed.
Take a little juice from the pickles (2 Tbsp.) and mix with the pomegranate molasses and the remaining olive oil. Season with salt and pepper. Use 3 Tbsp. of the dressing to mix into the spinach and kale mix.
Mix the cucumber, tomato, and onion. Season with salt, Aleppo pepper (if using), and the remaining dressing and mix well. Taste.
To assemble, divide the greens between four serving bowls. To one side of each bowl divide
the rice and lentil pilaf, followed by the halloumi, then the cucumber and tomato salad, the pickles, and finally, the stuffed vine leaves. Sprinkle over the crispy onions and Aleppo pepper (if using). Serve with any extra dressing.
No-Cook Cookbook by Susie Theodorou (Quadrille, £20)
Photography © Alex Lau 2024
