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Halloumi, Brown Rice + Quinoa Salad

  • Total Time: 20 minutes
  • Yield: 4 1x


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


  1. 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.
  2. Meanwhile, heat the SunRice Brown Rice & Quinoa in the microwave according to packet instructions.
  3. 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.
  4. Combine oil, vinegar, garlic, sugar, salt and pepper to make the dressing and serve.


  • 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