45 g grated parmesan cheese
1 halved and finely chopped onion,
1 tsp minced garlic
40 g butter
40 g olive oil
320 g Arborio rice
100 g white wine
3 tsp chicken stock powder or you can use 1 liquid chicken stock in sachet
350 g thinly sliced chicken thighs
200 g Peppadew® Mild Piquanté Peppers chopped
700 g water
Salt to taste – about 1/2 tsp
Extra parmesan, to garnish
Combine the onion, minced garlic, butter and olive oil and sauté in a pot on medium heat. Sauté until onions are translucent, stirring often for about 3-5 minutes.
Add the Arborio rice to the pot and combine with the onion mix and stir for 1 minute.
Add the wine and mix for 2 minutes, add the chicken stock, sliced chicken thighs and water to the pot. Increase heat and bring to boil and add salt
Reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often for about 15 minutes.
Stir through the parmesan, and allow to thicken for 10 minutes. Remove from stove and allow to cool for 1 minute.
Stir in the Peppadew® Mild Piquanté Peppers chopped. Serve with extra parmesan cheese.
Lay the eggplant, carrot slices, sliced mushroom and red and yellow pepper slices across two oven trays. In a small bowl mix together the olive oil and garlic and brush over the vegetable slices. Cook in the oven for 30-35 minutes or until the vegetables are tender and golden.
When the vegetables have about 5 minutes left to cook, heat a large frying pan over a medium-high heat. Lightly grease with a little olive oil and then add the haloumi slices. Cook for 1-2 minutes on each side or until golden.
Stack the haloumi, rocket, hummus, eggplant, Peppadew® Mild Piquanté Peppers Chopped and vegetables. Serve with the mixed salad leaves and drizzle with a little olive oil and lemon if you like.