Spanakorizo with Halloumi

🔥 Prep

• Rinse the 400 g fresh spinach, remove tough stems, and roughly chop.
• Trim and thinly slice the 4 stalks scallion (both white and green parts).
• Peel and finely dice 1 yellow onion.
• Peel and mince 3 cloves garlic.
• Rinse, pat dry, and finely chop 0.25 cup fresh dill.
• Zest 1 tsp lemon and juice 2 tbsp lemon (set zest and juice aside).
• Slice the 200 g halloumi cheese into 1‑cm‑thick slabs (about 8‑10 pieces).
• Measure 450 ml vegetable broth, 1 tsp salt, 0.5 tsp black pepper, and 4 tbsp extra‑virgin olive oil into separate bowls.

🔥 Cook

• 1. Heat 2 tbsp of the olive oil in a large heavy‑bottomed pot over medium heat.
• 2. Add the diced onion and sliced scallion; sauté for 3‑4 minutes until softened and translucent.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 4. Add the 180 g arborio rice, toast stirring constantly for 2 minutes until edges look slightly translucent.
• 5. Pour in 450 ml vegetable broth, bring to a gentle boil, then reduce to low simmer.
• 6. Cover and cook for 12‑15 minutes, stirring occasionally, until rice is almost tender and liquid is mostly absorbed.
• 7. Add the chopped spinach, chopped dill, lemon zest, salt, and black pepper; stir and cook uncovered for 3‑4 minutes until spinach wilts and rice is fully tender.
• 8. Remove from heat, drizzle with 2 tbsp lemon juice, and give a final stir; adjust seasoning if needed.
• 9. While rice rests, heat the remaining 2 tbsp olive oil in a non‑stick skillet over medium‑high heat.
• 10. Place the halloumi slabs in the skillet; sear for 2‑3 minutes per side until golden brown and crisp.
• 11. Transfer halloumi to a plate; optionally squeeze a little extra lemon juice over the cheese.

🔥 Serve

• Spoon the hot spanakorizo onto shallow bowls or a serving platter.
• Top each portion with the golden pan‑seared halloumi slabs.
• Garnish with an extra sprinkle of fresh dill and a wedge of lemon on the side.
• Serve immediately with warm pita bread or a simple Greek salad.