Roasting the grapes brings out their sweetness, which goes perfectly with the salty halloumi to balance it out slightly.
Choose any soft leaf salad you like, but we've gone for lambs lettuce and ruby chard in the recipe below.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
572
Ingredients
225g
brown basmati and wild rice mix
375ml
vegetable stock
250g
seedless red grapes
2Tbsp.
balsamic vinegar
4
thyme springs, leaves picked and roughly chopped
250g
halloumi, cut into 1cm cubes
4Tbsp.
extra virgin olive oil
1
medium cucumber, halved, deseeded and finely sliced
140g
soft salad mix, we used lambs lettuce and ruby chard
Directions
Step 1Rinse rice thoroughly under cold water, then drain. Tip into a medium pan (that has a lid) and add the stock. Bring to a simmer over medium heat, stir then cover and reduce heat to low. Cook for 25min, then remove from heat (leave lid on) and set aside to steam for 5min. Tip on to a tray or large plate and spread out to cool quickly.
Step 2Meanwhile, preheat oven to 200°C (180°C fan) mark 6. In a small non-stick roasting tin, toss the grapes, 1/2tbsp balsamic vinegar, the thyme and plenty of seasoning. In a separate small, non-stick baking tray, toss the halloumi and 1/2tbsp oil. Roast both in the oven for 20min, or until the grapes are soft and some of the juices have escaped and the halloumi is golden.
Step 3Drain any juices from the grape roasting tin into a large, shallow serving bowl and whisk in the remaining 11/2tbsp balsamic vinegar, 31/2tbsp oil and plenty of seasoning. Add the cucumber and the cooled rice. Mix to coat, then gently mix in the salad leaves. Check seasoning.
Step 4Top with the grapes and halloumi. Serve.
Per serving:
Calories: 572
Protein: 22g
Total fat: 28g
Saturates: 13g
Carbs: 56g
Total sugars: 15g
Fibre: 4g
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