SunRice

Halloumi, Brown Rice & Quinoa Salad

I am using:

Prep time

10min

Cook time

30min

Recipe by: Lyndi Cohen


The ultimate salad for festive entertaining

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Brown Rice & Quinoa (microwave)

  • 1 Pomegranate (deseeded)

  • 180 g Halloumi Cheese

  • 1 punnet Cherry Tomatoes (halved)

  • 1 Lebanese Cucumber (chopped)

  • cup Mint Leaves

  • cup Parsley Leaves

  • 40 g Pine Nuts

  • cup Vegetable Oil (for dressing)

  • cup White Vinegar (for dressing)

  • 1 clove Garlic (for dressing)

  • ½ tsp Salt (for dressing)

  • tsp Black Pepper (for dressing)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Halloumi, Brown Rice & Quinoa Salad

Method

  • Heat a non-stick frying pan. Cut halloumi into strips and add to the hot frying pan. Cook for 5-7 minutes, turning halfway until the halloumi is golden. Remove from the pan. Add the pine nuts into the pan and cook for 3 minutes or until golden.

  • Meanwhile, heat the SunRice Brown Rice & Quinoa in the microwave according to packet instructions.

  • Combine the salad ingredients together on a platter, layering as you go. Start with the brown rice and quinoa, tomatoes, cucumber, herbs, halloumi, pomegranate seeds and pine nuts.

  • Serve with the dressing.

    Notes

    This recipe uses SunRice Cook & Serve Brown Rice and Quinoa (cooked rice and quinoa). If you want, you can cook your own. Simply buy a bag of raw SunRice Brown Rice and Quinoa blend and cook according to the packet instructions. You can serve this recipe in a salad bowl or on a platter. This recipe is naturally gluten-free. Be sure the halloumi you use is gluten-free. Swap the halloumi for avocado for a dairy-free option. If you can’t find pomegranate seeds, use ¼ cup of dried currants instead. If pine-nuts aren’t your thing, use pumpkin seeds instead.

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