Grilled Halloumi with Rice Salad and Cucumber Yoghurt

Grilled Halloumi with Rice Salad and Cucumber Yoghurt

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 7, 2018.
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Cook your rice in advance and refrigerate, covered. This will make whipping up the rice salad quick and easy on the night. Throw the halloumi on the BBQ grill as per recipe method if desired.

Ingredients

Rice

  • 1 cup basmati rice
  • 1½ cups water
  • 1 teaspoon curry spices
  • ¼ teaspoon salt

Grilled Halloumi

  • 200g halloumi cheese
  • 2 teaspoons halloumi spice mix

Salad

  • 30g sliced almonds
  • 1 can chickpeas, drained and rinsed
  • 2 teaspoons halloumi spice mix
  • 1 carrot, grated
  • 1 courgette, grated
  • ½ Lebanese cucumber, diced 1cm
  • 1 tomato, diced 1cm
  • 30g dried cranberries
  • 2-3 tablespoons chopped mint leaves
  • Pinch of chilli flakes (optional, adults)
  • 2 teaspoons GF vinegar (e.g. white wine, red wine, cider)
  • Juice of ½ lemon

Cucumber Yoghurt

  • ½ Lebanese cucumber, grated
  • 150g yoghurt
  • ½ teaspoon honey

To Serve

  • ½ lemon, cut into wedges

Steps

  1. Preheat BBQ hot plate to medium-high (if using). Prepare your salad veggies. Combine rice, water, curry spices and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Slice halloumi 1cm and place in a medium bowl with first measure of halloumi spice mix and a drizzle of oil. Toss to coat. Season and set aside to marinate. Heat a large, dry fry-pan on medium-high heat. Toast almonds for 1-2 minutes, until golden. Remove from pan and set aside. Reserve pan.
  3. Pat chickpeas dry. Toss in a medium bowl with second measure of halloumi spice mix, a drizzle of oil and season with salt. Heat same pan on medium-high heat. Cook chickpeas, turning regularly for 3-4 minutes, until hot through. Remove from pan and place in a large bowl. Reserve pan.
  4. Add all rice salad ingredients to bowl with chickpeas. For the cucumber yoghurt, grate second measure of cucumber into a small bowl and squeeze out and discard excess moisture. Add all remaining cucumber yoghurt ingredients to bowl and mix. Season to taste.
  5. Heat pan used for chickpeas to medium-high heat. Cook halloumi for 1-2 minutes each side, until golden and melted. Remove from heat. Fluff up cooked rice and add to bowl with salad. Toss to combine and season to taste.
  6. To serve, spoon rice salad onto plates and top with grilled halloumi. Dollop over cucumber yoghurt and squeeze over a wedge of lemon.

Nutritional Information

Energy 2053 kj
491 kcal
Protein 21.1g
Carbohydrate 44.2g
Fat 23.2g