Nutritious Haloumi, Broccoli and Rice Salad

Nutrition per serve

Ingredients

• 1head broccoli
• 1pcs capsicum
• 125g brown rice
• 5g South American seasoning
• 1pcs lemon
• 50g guacamole
• 180g haloumi
• 2g chilli flakes
• 50g baby spinach leaves
• 30ml extra virgin olive oil
• 5ml honey

Method

1. Step 1 — Prep vegetables
   Preheat the grill to high. Line an oven tray with foil. Fill a medium saucepan three-quarters full with water and bring to the boil for the rice. Finely chop the broccoli stem, then cut the head into small florets. Cut the capsicum into thin wedges.
2. Step 2 — Cook rice
   Add the rice to the pan of boiling water and cook for 25-27 mins until tender. Drain.
3. Step 3 — Grill vegetables
   Meanwhile, put the broccoli and capsicum on the lined tray and drizzle with 1 tbs extra virgin olive oil. Scatter with 1½ tsp South American seasoning, season with salt and pepper and toss to coat. Grill the vegetables, turning halfway, for 20 mins or until tender and lightly charred.
4. Step 4 — Make dressing
   While the vegetables are grilling, finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the guacamole, remaining South American seasoning, 3 tsp lemon juice and 2 tsp extra virgin olive oil in a large bowl.
5. Step 5 — Cook haloumi
   Close to serving, cut the haloumi into 1.5cm cubes. Heat 2 tsp extra virgin olive oil in a medium frypan over medium-high heat. Cook the haloumi, stirring regularly, for 2-3 mins until golden. Add the lemon zest, 1 tsp lemon juice, 1 tsp honey and a pinch of chilli flakes* (use more or less to taste). Cook, stirring, for 1 min or until the haloumi is well coated.
6. Step 6 — Get ready to serve
   Add the rice, grilled vegetables and spinach to the dressing and toss to combine. Divide the rice salad among bowls and top with the haloumi. Serve with the lemon wedges for squeezing over.

Allergens

Sulphites, Milk