The colours on this dish pop as much as the flavours do in your mouth! Rev up your salad game with chargrilled ham and haloumi and try this recipe out!
Yield
4 Servings
Prep Time
20mins
Cook Time
10mins
Difficulty Level
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The colours on this dish pop as much as the flavours do in your mouth! Rev up your salad game with chargrilled ham and haloumi and try this recipe out!

Ingredients

  • 2 x 250 g packets brown rice and quinoa, 90 sec steamed
  • 2 cups broad beans, frozen
  • 100 g ham, shaved
  • 250 g haloumi cheese, sliced
  • 250 g cherry tomatoes
  • ½ cup kalamata olives in balsamic vinegar
  • ½ cup flat-leaf parsley, chopped, to serve

BALSAMIC & GARLIC DRESSING

  • ¼ cup olive oil
  • 2 tbsps white balsamic vinegar
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
01.

Prepare rice mixture following packet instructions. Transfer to a large platter.

02.

In a medium saucepan of boiling water, blanch broad beans 1 min. Drain and rinse under cold water. Pod beans.

03.

Preheat a chargrill or barbecue on high. Chargrill ham and haloumi, 1-2 mins, until ham is crisp and haloumi is golden. Set aside.

04.

Top rice mixture with beans, tomatoes, olives, ham and haloumi.

05.

BALSAMIC & GARLIC DRESSING: In a jug, whisk all ingredients together. Season.

06.

Drizzle dressing over salad. Scatter with parsley, to serve.

TIP: Haloumi is unique amonst cheeses in that it high a high melting point. This makes it excellent for grilling or frying.

Photo: Rob Shaw/Bauer

Download or print the recipe