Haloumi, brown rice and spinach salad

Name: Haloumi, brown rice and spinach salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 tsp olive oil; 1 clove(s) garlic crushed; 1 medium red capsicum chopped; 2 whole mushrooms field variety; 150 g cherry tomato truss variety; 100 g haloumi cheese thinly sliced; 1 cup(s) brown rice microwave packet (170g); 2.5 cup(s) baby spinach leaves; 2 tbs lemon juice; 1 medium lemon(s) cut into wedges to serve

SmartPoints® value per serving

Total Time

25 min

Prep

15 min

Cook

10 min

Serves

Difficulty

Moderate

Lift lunch to new flavour heights with this deliciously simple salad.

Ingredients

olive oil

2 tsp

garlic

1 clove(s), crushed

red capsicum

1 medium, chopped

mushrooms

2 whole, field variety

cherry tomato

150 g, truss variety

haloumi cheese

100 g, thinly sliced

brown rice microwave packet

1 cup(s), (170g)

baby spinach leaves

2½ cup(s)

lemon juice

2 tbs

lemon(s)

1 medium, cut into wedges to serve

Instructions

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.
Grill haloumi for 1 minute each side or until golden. Heat rice following packet instructions.
Add spinach, juice and rice to grilled vegetables and toss gently to combine. Serve rice salad topped with grilled haloumi and lemon wedges.

Haloumi, brown rice and spinach salad

Ingredients

Instructions

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