BEETROOT, HALOUMI & RICE WINTER SALAD

SERVES 4 PREP 10 MINS COOK 20 MINS COST $$$$$ 1 cup brown rice

1/ cup extra-virgin olive oil 3 1 small red onion, cut into wedges 1 tsp ground cumin 1 tsp ground coriander 400g canned chickpeas, drained, rinsed 500g packaged pre-cooked beetroot, quartered 100g baby spinach leaves 1 cup mint leaves ½ cup walnuts, roasted, coarsely chopped 2 tbsp balsamic glaze 200g haloumi, thickly sliced

1 Cook rice in a large saucepan of boiling salted water 20 mins or until just tender. Drain.

2 Meanwhile, heat 1 tbsp oil in a large frying pan over medium heat. Add onion. Cook, stirring, 5 mins or until tender. Add spices and cook, stirring, 30 secs or until fragrant. Add chickpeas and beetroot. Stir until heated through.

3 Meanwhile, combine rice, spinach, mint and walnuts in a large bowl. Combine 1 tbsp balsamic glaze and 2 tbsp remaining oil. Drizzle over rice mixture. Add beetroot and chickpea mixture. Season to taste. Toss gently to combine.mbine.

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

5 Serve salad with haloumi, drizzled with remaining glaze.