Mountain rice salad with haloumi

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

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Mountain rice salad with haloumi
  • 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
  • 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.

More From Women's Weekly Food