Name: Mountain rice salad with haloumi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup (60ml) red wine vinegar; 1 tablespoon dijon mustard; 1/4 cup (60ml) olive oil; 1/4 cup (90g) honey; 1 cup (200g) mountain rice blend; 500 gram frozen broad (fava) beans, blanched, peeled; 1 baby fennel (130g), trimmed, sliced thinly; 400 gram (12½ ounces) heirloom tomatoes, cut into wedges; 100 gram (3 ounces) champagne radishes, sliced thinly; 1/2 cup coarsely chopped fresh dill; 250 gram (8 ounces) haloumi cheese, cut into 1cm (½-inch) slices

Mountain rice salad with haloumi

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

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1/4 cup (60ml) red wine vinegar

1 tablespoon dijon mustard

1/4 cup (60ml) olive oil

1/4 cup (90g) honey

1 cup (200g) mountain rice blend

500 gram frozen broad (fava) beans, blanched, peeled

1 baby fennel (130g), trimmed, sliced thinly

400 gram (12½ ounces) heirloom tomatoes, cut into wedges

100 gram (3 ounces) champagne radishes, sliced thinly

1/2 cup coarsely chopped fresh dill

250 gram (8 ounces) haloumi cheese, cut into 1cm (½-inch) slices

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook