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Roast vegetable, haloumi and rice salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Versatile roasted vegetable, haloumi, and rice salad, delicious warm or at room temperature.
Ingredients:
  • 400.00 gm brown medium grain rice
  • 1L vegetable liquid stock
  • 1 large eggplant, halved lengthways, cut into 2cm thick slices
  • 2 zucchini, thickly sliced
  • 1 red capsicum, cut into chunks
  • 5 garlic cloves, sliced
  • 125.00 ml fresh oregano
  • 75.08 gm extra-virgin olive oil
  • 1 lemon
  • 187.50 ml pitted Sicilian olives
  • 250g haloumi, sliced
Instructions:
  • In a large saucepan, combine rice and stock and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 25 minutes until rice is cooked and liquid is absorbed. Let it sit, covered, for 5 minutes, then fluff the rice with a fork before serving.
  • Preheat your oven to 220C (200C fan-forced). Spread eggplant, zucchini, capsicum, 2 sliced garlic cloves, and ¼ cup oregano on a large oven tray. Drizzle with half of the oil, season well, and toss to coat. Roast for 30 minutes until vegetables are tender.
  • Combine the rice and roasted vegetables in a large bowl, then elegantly arrange them on a platter for a stunning presentation.
  • Remove the lemon rind in large strips and then juice the lemon.
  • In a large frying pan over medium heat, warm the remaining oil. Saute the rind, olives, remaining garlic, and oregano, stirring until the garlic turns golden, about 3-4 minutes. Set aside using a slotted spoon. In the same pan, cook the haloumi over medium-high heat for 1-2 minutes on each side until golden. Add the olive mixture back to the pan along with lemon juice, swirling to coat. Serve the haloumi mixture over the rice salad, ensuring the pan juices are evenly drizzled over the rice.

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