Power up crumbled falafel rice bowl with harissa yogurt

Preparation

Loaded with crispy, crumbled falafel, a smoky harissa yogurt sauce and tangy Greek-style salad cheese, this rice bowl makes a hearty vegetarian dinner.

1. Finely slice the red onion. Zest the lime (reserve for now), then squeeze the juice into a bowl with the honey and a pinch of salt. Stir to combine, then add the red onion, stir again and set aside for about 30 minutes to soften and lightly pickle, stirring occasionally.
2. Meanwhile, put the rice in a saucepan, then pour over 500ml water. Bring to the boil, then cover with a lid and reduce the heat to very low. Cook for 10 minutes, undisturbed, then remove from the heat and leave to stand for a further 15 minutes.
3. While the rice is standing, cut the cucumber into small chunks and halve the black olives. In a small bowl, stir together the harissa, yogurt and lime zest. Roughly crumble the falafel between your fingers. Heat the oil in a non-stick frying pan over a medium-high heat. Once hot, add the crumbled falafel and cook for about 5 minutes, stirring regularly, until it takes on some colour and crispiness.
4. Drain the pickled onions and stir through the rice with the cucumber chunks and olives. Divide between 4 shallow bowls, then top with the crispy falafel crumbs. Drizzle over the zingy harissa yogurt and crumble over the Greek-style salad cheese.