Wild Rice Salad with Halloumi and Pomegranate

Cook time 1 hour
Servings 6 to 8 as a side


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

Wild Rice Salad with Halloumi and Pomegranate


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.