Indian-Spiced Cauliflower, Haloumi & Cucumber Salad

• Meanwhile, to a medium saucepan, add the 
water and bring to the boil over high heat.
• Add basmati rice, stir, cover with a lid and 
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• While the rice is cooking, slice cucumber into thin rounds. Pick and thinly slice mint leaves.
• Cut tomato into thin wedges.
• Roughly chop roasted almonds. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook haloumi until golden brown, 1-2 minutes each side.
• While the haloumi is cooking, in a small bowl, combine Greek-style yoghurt and mint. Season to taste and set aside.

• In a large bowl, combine mixed salad leaves, 
cucumber, tomato and a drizzle of white wine
vinegar and olive oil. Season to taste.