Mountain rice salad with haloumi

The rice base of this salad makes it a wholesome meal fit for a busy weekday lunch.
Mountain rice salad with haloumi



1.Place vinegar, mustard and 2 tablespoons each of the oil and the honey in a screw-top jar; shake well to combine.
2.Cook rice in a large saucepan of boiling water for 20 minutes or until tender. Drain; rinse well. Transfer to a large bowl with half the dressing; mix well.
3.Add broad beans, fennel, tomatoes, radishes and half the dill to rice; toss to combine.
4.Heat remaining oil in a large non-stick frying pan over medium-high heat; cook haloumi for 3 minutes on each side or until golden brown. Drizzle with the remaining honey.
5.Serve rice salad on a large platter, topped with haloumi and honey juices; drizzle with remaining dressing and top with remaining dill. Mou

Mountain rice blend is a combination of brown rice, black rice and red rice.


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