Haloumi, brown rice and spinach salad
11
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
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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