Summer Rice Salad With Halloumi & Strawberries


Summer Rice Salad With Halloumi & Strawberries

A rice salad is a perfect dish to make during the summer, be it for parties or family events. The rice salad is not only a treat for the taste buds, but is also visually pleasing. This rice salad is not only made with chickpea rice, but you toss it in a fresh and herby vinaigrette. As you may have guessed, this adds another level of flavor to the salad. The rice salad is served fresh, along with whole baked halloumi. It also has roasted asparagus and fresh strawberries.

The total time that it should take to cook this rice salad is 40 minutes, and the following recipe should help serve four people.

Summer Rice Salad With Halloumi & Strawberries
Summer Rice Salad With Halloumi & Strawberries

Ingredients For The Rice Salad

300gms of Zeta rice-shaped pasta from chickpea (or regular rice)

One bunch asparagus

Four tablespoons of capers

Two tablespoon olive oil

250gms of Halloumi

One lemon

100gms of chickpeas, it can be fresh or frozen(thawed)

One small bunch radishes

200gms of fresh strawberries

70gms of mache lettuce or baby lettuce

Herb Vinaigrette

One spring onion

Two handfuls of fresh herbs(dill and basil)

100ml olive oil

Three tablespoons of rose balsamic vinegar or white wine vinegar

Salt

Freshly ground black pepper

To Prepare The Rice Salad

Summer Rice Salad With Halloumi & Strawberries
Summer Rice Salad With Halloumi & Strawberries

You begin making the rice salads by preheating the oven to 200C to 400F.

After doing so, take a large saucepan and bring it to a boil. To this, you will add the rice.

Next, you cut the thickest part of the asparagus off and chop the rest into tiny, bite-size pieces.

Take the asparagus and place it on the baking tray along with the capers.

On this, drizzle some olive oil and sprinkle some salt. Toss to combine all these ingredients.

Next, you will have to divide the halloumi in half, lengthwise, and cut 1cm inch deep criss-cross patterns on each of them and place it on the tray.

Take the lemon and cut it into wedges. Add this to the tray as well.

This needs to bake for at least 10-15 minutes. If the asparagus is now tender and the cheese has opened up with a golden crust, it’s ready.

On the other hand, to make the herb vinaigrette, first, chop the onions and herbs finely and place it in a jar.

Preparation Process 2:

To this concoction, you will add olive oil, vinegar, salt, and pepper. You have to shake this until everything is mixed. Alternatively, you can also mix these ingredients in a bowl.

After the rice cooks, you will have to rinse it thoroughly using a colander. This is to ensure that there isn’t any extra starch in the rice.

You will then serve the rice on a serving platter.

After you plate the rice, start adding the peas and most of the vinaigrette and toss it lightly.

Next, you will shave the radishes thinly, and the strawberries are sliced thin.

Garnish the rice with the capers, strawberries, lettuce, radishes, asparagus, and grilled lemon wedges.

In the last step of the rice salad recipe, add the halloumi.

Finish it by drizzling the last of the vinaigrette on the platter. Serve the rice salad while the cheese is still warm and soft

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