HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrown Rice & Haloumi Salad
Brown Rice & Haloumi Salad

Brown Rice & Haloumi Salad

with Cherry Tomatoes

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Save this meal up for a hump day when you’re feeling low. It’s ready in a little over 30 minutes and is so packed full of superfood nourishment you’ll be feeling satisfied and rejuvenated in no time. To complete the satisfaction go ahead and Instagram your masterpiece with #HelloFreshAU. Talk about #blessed!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

brown rice

1 punnet

cherry tomatoes


red onion

1 bag

baby spinach leaves

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bunch


½ block



Not included in your delivery

3 cup


1 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2710 kJ
Fat30.3 g
of which saturates9.8 g
Carbohydrate65.4 g
of which sugars7.2 g
Dietary Fibre0 g
Protein23.1 g
Cholesterol0 mg
Sodium675 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse the brown rice well. Halve the cherry tomatoes, finely slice the red onion, roughly chop the roasted almonds and parsley, and slice the haloumi. Wash the baby spinach.


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.


To serve, divide brown rice between bowls and top with haloumi slices. Enjoy!