Fast Middle Eastern Haloumi & Wild Rice Salad
with Garlic Sauce, Mint & Almonds
- Milk
- Sesame
- Eggs
- Almond
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Get a healthy, flavour-packed dinner on the table in a flash with this vibrant Middle Eastern-style salad. Golden chicken strips meet earthy wild rice and juicy cherry tomatoes, all finished with a hit of fresh mint and a creamy garlic sauce. It’s fresh, filling and exactly what you need when you're short on time but big on hungerhaloumi
Ingredients
1 packet
Haloumi
(Contains: Milk)
1
Cucumber
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 sachet
Middle Eastern Seasoning
1 packet
Mint
1 packet
Mixed Salad Leaves
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
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Microwave brown, red & wild rice until steaming, 90 seconds.
- Transfer to a large bowl with a pinch of salt and allow to cool slightly.
- Meanwhile, roughly chop tomato, cucumber and roasted almonds.
- Pick mint leaves.
- Cut haloumi into 1cm 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.
- Remove pan from heat, add the honey, turning haloumi to coat. Season with a pinch of Middle Eastern seasoning.
- 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!
