EASY (30 - 40 minutes)
BYO Ingredients & Utensils
2 tbs olive oil
1 tbs red wine vinegar
1 tsp honey
oven tray
baking paper
medium saucepan
medium frypan
Instructions
1. Prep ingredients
Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil for the rice blend. Peel the pumpkin and cut into 4cm chunks. Cut the onion into wedges. Crush ½ garlic clove*.
2. Roast veggies
Put the pumpkin and onion on the lined tray and drizzle with 2 tsp olive oil. Season with salt and pepper and toss to combine. Roast, turning halfway, for 25 mins or until golden and tender.
3. Cook rice blend
Meanwhile, cook the rice blend in the pan of boiling water for 22-24 mins until tender (see Did you know?). Drain. While the rice blend is cooking, combine the garlic, 1 tbs olive oil, 1 tbs red wine vinegar and 1 tsp honey in a large bowl and season with salt and pepper.
4. Cook haloumi
Slice the haloumi. Combine 2 tsp South American seasoning and 2 tsp olive oil in a large bowl. Add the haloumi and toss to coat. Heat a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.
5. Serve up
Add the rice blend, roasted veggies and spinach to the dressing and gently toss to combine. Taste, then season with salt and pepper. Divide the salad among bowls, top with the haloumi and enjoy!
6. Did you know?
Our rice blend contains brown rice, black rice and quinoa. There aren't many sources of complete protein in the plant world, but quinoa is one of them, making it ideal for those following a vegetarian or vegan diet. Although we cook and treat it like a grain, technically speaking, quinoa is a 'pseudo grain' because it's actually a type of seed.