INGREDIENTS:
1 block of halloumi cheese, sliced into ½ cm rectangles and brushed with oil
100g red rice or your choice of brown
1 clove of garlic, minced
Thumb sized piece of ginger, grated
2 tbsp. soy sauce
2 tbsp. cider vinegar
Sliced olives
1 Avocado, sliced
Sliced cucumber
1 spring onion, sliced thinly
3 tbsp. mixed seeds such as pumpkin, sunflower and sesame, toasted
Fresh coriander or flat leaf parsley to garnish
METHOD:
1. Start by making the dressing. In a small bowl, whisk together the soy sauce, cider vinegar, ginger and garlic. Set aside to infuse.
2. Cook the rice according to the instructions on the pack. Preheat your barbecue or griddle pan.
3. Slice the cheese into ½ cm slices lengthways, brush with oil and place on the preheated griddle or barbecue. It’s important to have a good hot griddle or barbecue otherwise the haloumi might stick to it.
4. Cook on each side for a few minutes until golden brown and turn over. To serve, add your vegetable to the rice and combine with most of the dressing, reserving a little for later. Place the haloumi slices on top of the rice salad, drizzle with the rest of the dressing and garnish with the seeds and herbs to serve.
