Our 15-minute Halloumi Superbowl is the perfect vegetarian recipe for busy evenings. Light and packed with fresh flavours, we’ve combined nourishing brown rice and quinoa with peppery rocket and juicy cherry tomatoes before tossing everything together with a delicious honey and red wine vinegar dressing. Serve in deep bowls and top with crunchy chopped walnuts, fresh mint and warm slices of pan-fried golden halloumi.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baby Plum Tomatoes
Red Wine Vinegar(ContainsSulphites)
Brown Rice & Quinoa
Slice the halloumi into roughly 1cm thick slices. Halve the baby plum tomatoes and pop them in a large salad bowl. Pick the mint leaves from the stalks (discard the stalks). Roughly chop the leaves. Add half the chopped mint to the bowl with the tomatoes.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When hot, add the halloumi and fry until golden on both sides, turning occasionally, 4-5 mins.
Meanwhile, in a small bowl stir together the red wine vinegar, honey and olive oil (see ingredients for amount). Season with a pinch of salt and pepper.
a) Cook the brown rice and quinoa according to pack instructions.
Add the brown rice and quinoa, the rocket and half the walnuts to the bowl with the tomatoes and toss together. Drizzle over half the dressing and toss together. Season to taste with salt and pepper if needed.
Serve the warm salad in bowls topped with the fried halloumi and a scattering of the remaining walnuts and mint. Finish with a drizzle of the remaining dressing. Enjoy!