Halloumi and Mango Salad

with Wild Rice

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Instructions

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1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the rice and cook for 15-20 min or until tender. 

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2 Make dressing

Meanwhile, trim and finely slice the spring onion. In a bowl, whisk together the vinegar, tamari, sesame oil, black pepper and brown sugar. Add the spring onion. Set aside. 

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3 Prep

Wash the rocket leaves. Trim and roughly chop the green beans. Roughly chop the hazelnuts. Peel and cube the mango. Slice the halloumi

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4 Add green beans

Once the rice is tender, add the green beans and cook for 2-3 min further. Drain and run under cold water. 

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5 Fry halloumi

Meanwhile, heat a large non-stick pan over a medium heat. Once hot, add the halloumi and fry for 1-2 min on every side until golden brown.

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6 Serve

Toss the drained rice, green beans, mango, rocket and hazelnuts in the dressing. Divide among plates and top with the fried halloumi

Tips for fussy eaters

Make the dressing up to 24 hours in advance. This will take the harsh edge off the onions!

Pro tip

Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

Did you know, brown and white rice come from the same grain? White rice has simply had its bran layer and cereal germ removed.

Cooking Time: 30 min

Cals 862 · Prot 36 · Carbs 75 · Fat 50

Gluten-Free

Ingredients

Number of people

Salad

Wild rice 100 Grams
Rocket 20 Grams
Green beans 150 Grams
Hazelnuts 40 Grams
Mango 1 Piece
Halloumi 200 Grams

Dressing

Spring onion 40 Grams
Red vinegar 15 ML
Tamari 15 ML
Sesame oil 15 ML
Black pepper 0.5 Tsp
Brown sugar 5 Grams

Did you know, brown and white rice come from the same grain? White rice has simply had its bran layer and cereal germ removed.

Cooking Time: 30 min

Cals 862 · Prot 36 · Carbs 75 · Fat 50

Gluten-Free

Instructions

photo

1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the rice and cook for 15-20 min or until tender. 

photo

2 Make dressing

Meanwhile, trim and finely slice the spring onion. In a bowl, whisk together the vinegar, tamari, sesame oil, black pepper and brown sugar. Add the spring onion. Set aside. 

photo

3 Prep

Wash the rocket leaves. Trim and roughly chop the green beans. Roughly chop the hazelnuts. Peel and cube the mango. Slice the halloumi

photo

4 Add green beans

Once the rice is tender, add the green beans and cook for 2-3 min further. Drain and run under cold water. 

photo

5 Fry halloumi

Meanwhile, heat a large non-stick pan over a medium heat. Once hot, add the halloumi and fry for 1-2 min on every side until golden brown.

photo

6 Serve

Toss the drained rice, green beans, mango, rocket and hazelnuts in the dressing. Divide among plates and top with the fried halloumi

Tips for fussy eaters

Make the dressing up to 24 hours in advance. This will take the harsh edge off the onions!

Pro tip

Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

Ingredients

Number of people

Salad

Wild rice 100 Grams
Rocket 20 Grams
Green beans 150 Grams
Hazelnuts 40 Grams
Mango 1 Piece
Halloumi 200 Grams

Dressing

Spring onion 40 Grams
Red vinegar 15 ML
Tamari 15 ML
Sesame oil 15 ML
Black pepper 0.5 Tsp
Brown sugar 5 Grams
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