Haloumi and rice salad

Prep time: 10 minute’s | Cooking time: 20minutes | Serves 8


1 1/2 cups long-grain rice
2 cups mixed frozen vegetables
400g tin corn kernels, drained
1/4 cup parsley, chopped
1/2 red onion,
finely sliced100g
dried cranberries
1 tbs olive oil
200g haloumi, sliced
1 lemon, cut into wedges

Dressing1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tsp ground cumin
1 tsp Dijon mustard

Method: Place rice in a medium saucepan with 2 1/4 cups water. Bring to the boil, reduce heat and simmer, covered, for 15 – 20 minutes until water is fully absorbed and rice is tender. Set aside to cool. Cook frozen vegetables according to packet instructions and set them aside to cool. Meanwhile, make the dressing by combining all the ingredients in a small jar and shaking well. Place cooled rice in a large bowl with vegetables, corn, parsley, onion and cranberries. Pour over the dressing and toss well. Place on a serving dish. Heat olive oil in a non-stick frypan and add haloumi slices. Cook for 2 – 3 minutes, turning often, until golden and oozy. Place on top of the rice salad.

Serve with lemon wedges on the side and enjoy!

Thank you Australia’s Best Recipes for the great recipe

By |2024-05-14T22:37:27+02:0014/02/2021|Healthy Recipes|
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