MOUNTAIN RICE SALAD WITH HALOUMI

PREP + COOK TIME 40 MINUTES SERVES 4

Mountain rice blend is a combination of brown rice, black rice and red rice. ¼ cup (60ml) red wine vinegar 1 tablespoon dijon mustard

¼ cup (60ml) olive oil

¼ cup (90g) honey

1 cup (200g) mountain rice blend 500g frozen broad beans, blanched,

peeled (see tip on page 98) 1 baby fennel (130g), trimmed,

sliced thinly

400g heirloom tomatoes,

cut into wedges

100g champagne radishes,

sliced thinly

½ cup coarsely chopped fresh dill 250g haloumi, cut into

1cm slices

1 To make dressing, 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, tomato, radish 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.