Brown Rice & Haloumi Salad

Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft. Drain. Transfer to a medium bowl.

Meanwhile, place the cherry tomatoes on a lined oven tray and toss in half of the olive oil and balsamic vinegar. Season with salt and pepper. Cook in the oven for 25-30 minutes, or until tender and roasted.

Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and cook, stirring, for 3 minutes, or until soft. Add the baby spinach and cook, stirring, for 1-2 minutes or until wilted. Transfer the contents of the pan to the bowl with the brown rice.

Toss the roasted cherry tomatoes through the brown rice mixture with the roasted almonds and parsley. Season to taste with salt and pepper.

Meanwhile, heat the same medium frying pan over a medium-high heat. Add the haloumi and cook for 1 minute on each side, or until golden.