Haloumi, brown rice and spinach salad
1 clove(s), crushed
½ medium, chopped
1 whole, field variety
75 g, truss variety
50 g, thinly sliced
Cooked brown rice
½ cup(s), (85g)
Baby spinach leaves
1 medium, cut into wedges to serve
- 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.