Name: Haloumi and Rice Salad recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: australian
Ingredients: 1 1/2 cups long grain rice; 2 cups mixed frozen vegetables; 400g tin corn kernels, drained; 1/4 cup parsley, chopped; 1/2 red onion, finely sliced; 100g dried cranberries; 1 tbs olive oil; 200g haloumi, sliced; 1 lemon, cut into wedges, to serve; 1/2 cup extra virgin olive oil; 1/4 cup lemon juice; 1 tsp ground cumin; 1 tsp Dijon mustard

by Greer Worsley Last updated on 01/14/2021

Tossed in a simple mustard lemon dressing and served with crispy, golden haloumi, plate up this crowd-pleasing vegetarian side salad. - Greer Worsley

Ingredients

1 1/2 cups long grain rice
2 cups mixed frozen vegetables
400g tin corn kernels, drained
1/4 cup parsley, chopped
1/2 red onion, finely sliced
100g dried cranberries
1 tbs olive oil
200g haloumi, sliced
1 lemon, cut into wedges, to serve

Dressing

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tsp ground cumin
1 tsp Dijon mustard

Method

Step 1

Place rice in a medium saucepan with 2 1/4 cups water. Bring to the boil, reduce heat and simmer, covered, for 15 - 20 minutes until water is fully absorbed and rice is tender. Set aside to cool.
Step 2

Cook frozen vegetables according to packet instructions and set aside to cool.
Step 3

Meanwhile, make the dressing by combining all the ingredients in a small jar and shaking well.
Step 4

Place cooled rice in a large bowl with vegetables, corn, parsley, onion and cranberries. Pour over dressing and toss well. Place on a serving dish.
Step 5

Heat olive oil in a non-stick frypan and add haloumi slices. Cook for 2 - 3 minutes, turning often, until golden and oozy. Place on top of the rice salad. Serve with lemon wedges on the side.