Wild Rice Salad with Halloumi and Pomegranate
Cook Time 1 hour
Servings 6 to 8 as a side
Ingredients
1 cup wild rice
120g rocket leaves
1 whole pomegranate, seeds
500g halloumi
¾ cup dried cranberries
¾ cup roughly chopped roasted almonds
1 cup spring onions, sliced
A few spring of dill
Puffed rice
Vegetable oil for frying
3 tbsp wild rice
For the Dressing
2 tbsp lemon juice
6 tbsp extra virgin olive oil
1 shallot, finely diced
1 tbsp pomegranate molasses
½ tsp salt
¼ tsp black pepper
Method
Boil 1 litre of water in large saucepan. Add rice, lower heat so it’s simmering gently. Cover then cook for 30-40 minutes, or until wild rice is tender but not super soft. Drain then leave to steam dry and cool.
Pour a tablespoon of oil into a pan over medium heat. Add sliced halloumi and fry until golden brown on both sides.
To prepare the puffed rice, heat oil to 220°C, use a thermometer to ensure the oil reaches this temperature or else the rice won’t puff.
Shake dressing in a jar, set aside for 15 minutes.
Place rocket, rice, cranberries, almonds, spring onions and dill in a bowl. Add some of the halloumi and pomegranate. Pour over most of the dressing, toss gently.
Transfer into serving bowl, top with remaining halloumi and pomegranate. Serve immediately.