Name: Beetroot, haloumi, chickpea and rice winter salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup brown rice; 1/3 cup extra virgin olive oil; 1 small red onion, cut into wedges; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 400 gram can chickpeas, drained, rinsed; 500 gram packaged pre-cooked beetroot, quartered; 100 gram baby spinach leaves; 1 cup loosely packed fresh mint leaves; 1/2 cup walnuts, roasted, coarsely chopped; 2 tablespoon balsamic glaze; 200 gram haloumi, sliced

Beetroot, haloumi, chickpea and rice winter salad

Take your taste buds on a global adventure with this delicious beetroot, haloumi, chickpea and rice winter salad that is filled with incredible mediterranean flavours.

Serves 4

Cook

30M

Ingredients

1 cup brown rice

1/3 cup extra virgin olive oil

1 small red onion, cut into wedges

1 teaspoon ground cumin

1 teaspoon ground coriander

400 gram can chickpeas, drained, rinsed

500 gram packaged pre-cooked beetroot, quartered

100 gram baby spinach leaves

1 cup loosely packed fresh mint leaves

1/2 cup walnuts, roasted, coarsely chopped

2 tablespoon balsamic glaze

200 gram haloumi, sliced

Method

1.Cook rice in a large saucepan of boiling water for 25 minutes or until just tender. Drain.

2.Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes. Add cumin and coriander. Cook, stirring, for 30 seconds or until fragrant. Add chickpeas and beetroot, stirring until heated through.

3.Combine rice, spinach, mint and walnuts in a large bowl. Drizzle with combined 1 tablespoon balsamic and 2 tablespoons oil. Add beetroot and chickpea mixture. Toss and season.

4.Heat remaining oil in a large frying pan over high heat. Cook haloumi for 2 minutes on each side or until golden.

5.Serve salad with haloumi, drizzled with the remaining balsamic glaze.