BEETROOT, HALOUMI & RICE WINTER SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

1 cup (200g) brown rice

1/3 cup (80ml) extra virgin olive oil

1 small red onion (100g), cut into wedges

1 teaspoon ground cumin

1 teaspoon ground coriander

400g can chickpeas, drained, rinsed 500g packaged pre-cooked beetroot, quartered

100g baby spinach leaves

1 cup loosely packed fresh mint leaves, torn

½ cup (50g) walnuts, toasted, chopped coarsely

2 tablespoons balsamic glaze

200g haloumi, sliced spinach and mint leaves, extra, to garnish

1 Cook rice in a large saucepan of boiling salted water, uncovered, for 20 minutes or until just tender; drain.

2 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat. Add onion; cook, stirring, for 5 minutes or until tender. Add cumin and coriander; cook, stirring, for 30 seconds or until fragrant. Add chickpeas and beetroot; stir for 2 minutes or until heated through.

3 Meanwhile, combine rice, spinach, mint and nuts in a large bowl. Drizzle with combined 1 tablespoon of the balsamic glaze and 2 tablespoons of the remaining oil. Add beetroot and chickpea mixture; season to taste and mix gently.

4 Heat remaining oil in a large frying pan over high heat. Cook haloumi for 2 minutes each side or until golden.

5 Serve salad with haloumi, drizzled with the remaining balsamic glaze. Sprinkle with extra spinach and mint.