WILD RICE SALAD WITH HALOUMI AND GRILLED FRUIT
“Use haloumi as a substitute for meat” SERVES: 4
½ cup (90g) wild rice 1 cup (200g) brown rice 1 red onion, thinly sliced into rings 2 tbs red wine vinegar 3 nectarines, cut into wedges 250g haloumi, thickly sliced 150g rocket leaves
Juice of 1 lemon ¼ cup (60ml) extra virgin olive oil 1 tbs Dijon mustard
Bring a large saucepan of water to the boil over medium-high heat. Add the wild rice and cook 15-20 minutes until the grains are starting to open. Add brown rice and cook a further 10-15 minutes until wild rice and brown rice are tender. Drain and set aside.
Meanwhile, combine the onion with vinegar, season and toss to coat, then set aside to pickle.
Preheat a chargrill or barbecue over high heat. Brush the nectarine flesh with oil then cook, cut side down, for 1-2 minutes until charred. Set aside to cool.
Heat a non-stick frypan over mediumhigh heat. Add the haloumi and cook for 2 minutes a side until golden. Remove and set aside to cool.
For the dressing, combine all ingredients in a bowl, season and set aside.
Drain the vinegar from the onion and then place onion in a bowl with the wild rice, brown rice, nectarines and rocket. Toss gently to combine. Drizzle over dressing and top with haloumi.
NUTRITION • 23G PROTEIN • 9G SAT FAT • 66G CARB • 13G SUGARS • 1910MG SODIUM • 615 CAL (2570KJ)