MOUNTAIN RICE SALAD WITH HALOUMI

SERVES 4 PREP + COOK 50 MINS

✦ ¼ cup red wine vinegar ✦ 1 tbsp Dijon mustard ✦ ¼ cup olive oil ✦ ¼ cup honey ✦ 1 cup mountain rice blend ✦ 500g frozen broad beans, blanched, peeled ✦ 1 baby fennel, trimmed, thinly sliced ✦ 400g heirloom tomatoes, cut into wedges ✦ 100g champagne radishes, thinly sliced ✦ ½ cup coarsely chopped fresh dill ✦ 250g haloumi cheese, cut into 1cm slices

1 To make dressing, place vinegar, mustard, 2 tbsp of the oil and 2 tbsp of the honey in a screw-top jar. Shake well.

2 Cook rice in a large saucepan of boiling water 20 mins until tender. Drain, then 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 3 mins each side until golden brown. Drizzle with 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.