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Photo of Haloumi, brown rice and spinach salad by WW

Haloumi, brown rice and spinach salad

11
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Moderate
Lift lunch to new flavour heights with this deliciously simple salad.

Ingredients

Olive oil

1 tsp

Garlic

1 clove(s), crushed

Red capsicum

½ medium, chopped

Mushrooms

1 whole, field variety

Cherry tomatoes

75 g, truss variety

Haloumi cheese

50 g, thinly sliced

Cooked brown rice

½ cup(s), (85g)

Baby spinach

1 cup(s)

Lemon juice

1 tbs

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat a barbecue or chargrill over high heat. Combine oil and garlic in a small bowl. Drizzle or brush oil mixture over capsicum, mushrooms and tomatoes. Cook vegetables, in batches, for 5–6 minutes or until lightly charred and tender. Thickly slice mushrooms. Place vegetables in a large bowl.
  2. Grill haloumi for 1 minute each side or until golden. Heat rice following packet instructions.
  3. Add spinach, juice and rice to grilled vegetables and toss gently to combine. Serve rice salad topped with grilled haloumi and lemon wedges.

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