[Superquick] Middle Eastern Haloumi & Wild Rice Salad
with Mint & Garlic Sauce
Calories
:
699 kcalProtein
:
27.2g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Milk
- Almond
- Sesame
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 sachet
Middle Eastern seasoning
1 packet
Haloumi
(Contains: Milk)
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Garlic Sauce
(Contains: Milk, Sesame, Eggs)
1 packet
Mint
1
Tomato
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Frying Pan
Cooking Steps
1
- Microwave brown, red & wild rice until steaming, 90 seconds.
- Transfer to a large bowl with a pinch of salt and allow to cool slightly.
2
- Meanwhile, roughly chop tomato, cucumber and roasted almonds.
- Pick mint leaves.
- Cut haloumi into 1cm slices.
3
- 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.
- Remove pan from heat, add the honey, turning haloumi to coat. Season with a pinch of Middle Eastern seasoning.
4
- To the bowl with cooled rice, add mixed salad leaves, cucumber, tomato, a drizzle of olive oil and vinegar. Toss to combine and season to taste.
- Divide wild rice salad between bowls. Top with Middle Eastern haloumi. Drizzle over garlic sauce and tear over mint leaves.
- Garnish with roasted almonds to serve. Enjoy!
