“Use haloumi as a sub­sti­tute for meat” SERVES: 4

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

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)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.