Ingredients
Units
Scale
- 250 g SunRice Brown Rice & Quinoa, microwave
- 1 pomegranate, deseeded
- 180 g halloumi cheese
- 1 punnet cherry tomatoes, halved
- 1 Lebanese cucumber, chopped
- 1/4 cup mint leaves
- 1/4 cup parsley leaves
- 40 g pine nuts, toasted
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 1 tsp sugar
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Combine oil, vinegar, garlic, sugar, salt and pepper to make the dressing and serve.
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 are too pricey, use pumpkin seeds instead.
- Prep Time: 10 mins
- Cook Time: 10 mins