Brown rice pomegranate haloumi salad
Here’s a deeeeelicious 15 minute recipe that packs a punch of flavour, has great diversity of ingredients to deliver high quality nutrition and with @sunrice Lo
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at brownpapernutrition.com.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Tray
- Serving platter
- Spoon
Ingredients
- 1 cup SunRice Low GI Brown Rice, rinsed and drained
- 1 ½ cups shredded kale or leafy greens of choice
- ½ small red onion, finely diced
- 200g cherry tomatoes, halved
- ½ cup loosely packed basil leaves
- 3 tablespoons finely chopped dill or mint
- Seeds of 1 pomegranate
- ⅓ cup toasted hazelnuts, roughly chopped
- 250g-300g haloumi, sliced 1cm thick
- Extra virgin olive oil spray, for frying
- 1 tablespoon lemon juice
- ½ teaspoon ground cumin
- Pinch chilli flakes
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
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