Description
A vibrant Mediterranean salad featuring warm brown rice, fresh vegetables, and crispy halloumi, all tossed in a lemony dressing.
Ingredients
Scale
- 3 cups cooked brown rice, cooled but not cold
- 2 tomatoes, diced
- 2 cucumbers, diced
- 1/2 red onion, chopped
- 4 cups baby rocket/arugula, roughly chopped
- 1/3 cup coriander/cilantro leaves, roughly chopped
- 1/3 cup fresh dill leaves, roughly chopped
- 3 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp Dijon mustard
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup black olive slices
- 200g halloumi, sliced and pan fried
Instructions
- Place dressing ingredients in a jar and shake well to combine.
- Drizzle over salad and toss well.
- Add rice, tomatoes, cucumbers, red onion, arugula, cilantro, dill, and olive slices; toss gently.
- Transfer to a serving bowl and top with halloumi.
- Pan fry halloumi slices until golden and crispy, about 2 minutes per side.
- Serve at room temperature.
Notes
Use day-old rice for the best texture and feel free to swap halloumi for a vegan option like grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg