Black Rice Salad with Zucchini Ribbons, Halloumi and Pomegranate
Serves: 2
Time: 20 minutes
Have you ever tried raw zucchini in a salad before? It might sound a bit weird but it’s actually really delicious. I play a lot with recipes but I have quite a set style so it does sometimes get a little hard coming up with fresh ideas. Not all of them make the cut, but this one was a definite win! The flavours all work together brilliantly - it’s light but the rice is substantial enough to leave you satisfied and the blend of sweet with the pomegranate and bitter from the walnuts all pull together really well. So I hope you enjoy this one as much as we did.
Leftovers
This dish is big enough for four even without adding xtra halloumi the leftovers are substantial as a salad.
Frozen Pomegranate
Pomegranate are so popular now that you can find them almost all year round, when they aren't in season here they will be an import but if you can't find fresh I have just found out that Coles also have them in the freezer. While they aren't as good as the fresh product I was still pretty impressed, so a great back up option, and you get 250g in the packet so at $4 thats a pretty sweet deal.
What you'll need
1 1/2 cups black rice
3 zucchini
1/2 bunch basil
1 pomegranate
1/3 cup walnuts
1 packet of halloumi
1/2 lemon
1/2 lime
1 small bunch of chives
From the Pantry
olive oil
sea salt flakes
cracked pepper
1/2 teaspoon dijon mustard
1/2 teaspoon honey
Feeding Four?
I have added xtra zucchini and halloumi to the feeding four shopping list.
Optional Extras for Lunch
Smashed boiled eggs
Prep and Cook
Cook Rice
Place the rice in a large pot and cover generously (at least 8 cups) with cold water and a pinch of salt.
Place on the stove and bring up to the boil then turn down to a gentle boil.
I like my black rice to still have a slightly nutty texture so I only cook it for 25 minutes but if you prefer it soft, then cook for 35 minutes.
Once cooked, strain and leave to cool.
Fluff with a fork to release the heat and stop clumping.
Mix Dressing
Combine the juice from the lemon and lime in a mixing bowl, add the finely chopped chives along with the mustard, honey and oil. Season well with salt and pepper and mix together well.
Prep Salad
Use a potato peeler to peel long strips of zucchini. I find it easiest to hold the zucchini and peel down towards me.
Place the zucchini in the bowl with the dressing and toss them so they are well coated.
Cut the pomegranate in half and hold in the palm of your hand seeds facing down, hold over a clean bowl and use a wooden spoon or rolling pin to whack the shell of the fruit so all the seeds fall out.
Pick out any pith.
Pick the basil leaves, saving a couple for garnishing and add the rest to the pomegranate.
Toast Walnuts
Place walnuts in an oven-safe dish and roast in the oven for 7 minutes.
Remove from the oven and once they are cool roughly chop.
Cook Halloumi
Slice the halloumi into 8 pieces and bring a frypan up to a medium to high temperature.
Place the halloumi in the dry pan and cook on each side for around a minute or until golden in colour.
once cool rip the halloumi pieces up a little.
Combine
Once the rice has cooled slightly combine with the basil, pomegranate seeds and walnuts then toss really well with some salt and pepper.
Plate it Pretty
I like to build my salads up with my hands. Gently mix the halloumi through the rice, then load the base of your bowls up with the salad.
Gently stir the zucchini noodles up with your hands then take a handful and top the rice slightly off centre.
Scatter a couple of basil leaves around and drizzle any remaining dressing over the top.
Enjoy!
Lunch tomorrow
Bulk up the remainder of the salad with some smashed boiled eggs.