Grilled Halloumi and Vegetable Rice Salad
Chargrilled halloumi, aubergine, courgette, and butternut squash tossed with fluffy long-grain rice, fresh coriander, and mint. Quick to prepare with vibrant vegetables cooked until golden on a griddle or barbecue, then combined into a satisfying warm salad.
Ingredients
- ⅝ cups long-grain ricebasmati rice1:1
similar texture and cook time
- 2 tbsp garlic flavoured oilextra virgin olive oil with minced garlic1:1vegan
neutral substitute
- ½ eggplant, cut into thick slices
- 1 small zucchini, cut into thick slices
- ¼ butternut squash, cut into thick slices
- 1 corn on the cob, cooked 5-7 minutes
- 4 ½ oz halloumi, cut into thick slices
- fresh coriander, chopped
- mint leaves, torn
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Brush eggplant, zucchini, butternut squash, corn, and halloumi with garlic oil.
- 2
Cook over high heat on a barbecue or griddle pan until nicely chargrilled.
- 3
Chop vegetables roughly and remove kernels from the corn.
- 4
Rinse rice under cold water until clear, boil for 10 minutes, and drain.
- 5
Mix rice, vegetables, and halloumi together in a large bowl.
- 6
Stir through coriander and mint.
- 7
Season well and serve.
Good to Know
Cover and refrigerate leftovers for up to 2 days. Best consumed warm or at room temperature.
Vegetables can be cut and oil brushed 2-3 hours ahead. Rice can be cooked and cooled separately, then combined just before serving.
Serve warm or at room temperature. Pairs well with a cooling yogurt-based sauce or fresh lemon juice drizzled over.
Common Mistakes
Do not overcook the rice to avoid a mushy salad.
Do not skip rinsing the rice to avoid excess starch and clumping.
Substitutions
Vegan Options
neutral substitute