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!
- 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
Prepare rice mixture following packet instructions. Transfer to a large platter.
In a medium saucepan of boiling water, blanch broad beans 1 min. Drain and rinse under cold water. Pod beans.
Preheat a chargrill or barbecue on high. Chargrill ham and haloumi, 1-2 mins, until ham is crisp and haloumi is golden. Set aside.
Top rice mixture with beans, tomatoes, olives, ham and haloumi.
BALSAMIC & GARLIC DRESSING: In a jug, whisk all ingredients together. Season.
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