Balanced Haloumi and Grain Salad

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs onion
• 1clove garlic
• 125g brown and black rice with quinoa
• 180g haloumi
• 5g South American seasoning
• 50g baby spinach leaves
• 30ml olive oil
• 15ml red wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil for the rice blend. Peel the pumpkin and cut into 4cm chunks. Cut the onion into wedges. Crush ½ garlic clove*.
2. Step 2 — Roast veggies
   Put the pumpkin and onion on the lined tray and drizzle with 2 tsp olive oil. Season with salt and pepper and toss to combine. Roast, turning halfway, for 25 mins or until golden and tender.
3. Step 3 — Cook rice blend
   Meanwhile, cook the rice blend in the pan of boiling water for 22-24 mins until tender (see Did you know?). Drain. While the rice blend is cooking, combine the garlic, 1 tbs olive oil, 1 tbs red wine vinegar and 1 tsp honey in a large bowl and season with salt and pepper.
4. Step 4 — Cook haloumi
   Slice the haloumi. Combine 2 tsp South American seasoning and 2 tsp olive oil in a large bowl. Add the haloumi and toss to coat. Heat a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.
5. Step 5 — Serve up
   Add the rice blend, roasted veggies and spinach to the dressing and gently toss to combine. Taste, then season with salt and pepper. Divide the salad among bowls, top with the haloumi and enjoy!
6. Step 6 — Did you know?
   Our rice blend contains brown rice, black rice and quinoa. There aren't many sources of complete protein in the plant world, but quinoa is one of them, making it ideal for those following a vegetarian or vegan diet. Although we cook and treat it like a grain, technically speaking, quinoa is a 'pseudo grain' because it's actually a type of seed.

Allergens

Sulfit, Milch