Eating In

Serves 4
4 spring onions roughly chopped
1 tbsp olive oil
2 garlic cloves, sliced
2 tsp nigella seeds
100g peas (frozen are fine)
100g broad beans (ditto)
200g basmati rice
300 ml hot chicken or vegetable stock
100g haloumi cheese chopped into small cubes (3/8”)
Small handful of freshly chopped mint, dill and parsley
Salt and pepper
Soften the spring onions in the oil for a few minutes and add the garlic and nigella seeds. Cook until the garlic softens and begins to turn golden. Add the peas and beans. Mix well and cook for a few minutes before adding the rice and then the hot stock. Cover and bring to the boil. Turn the heat right down and simmer until all the liquid has been absorbed. Check that the rice has cooked. Stir in the haloumi. Scatter over the herbs and serve.