60. Black Rice Salad with Halloumi and Felafel

Name: 60. Black Rice Salad with Halloumi and Felafel
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 260g black rice; 720mL chicken style stock, or water with bouillon cube or stock powder; 1 bunch mint, leaves picked from stems; 250g cherry tomatoes, halved or quartered; 2 Lebanese cucumbers, diced; 100g green olives, marinated in garlic and herb, pitted and roughly chopped; 225g halloumi, cut into pieces; 225g sesame felafel; 2 tbsp olive oil; 1 tbsp tahini; 2 lemons, juiced; 1 tbsp olive oil; 2 tsp honey

5 steps

Prep:20minCook:1h 10min

You don’t want Spanish olives with pimento in the jar for this. Look for a tub of deli olives that have been marinated in the good stuff. Garlic and chilli olives would also be delicious for this. If you can’t find black rice, brown rice would also work well.

Updated at: Thu, 17 Aug 2023 10:36:22 GMT

Nutrition balance score

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Ingredients

4 servings

260gblack rice

720 mLchicken style stock

or water with bouillon cube or stock powder

1 bunchmint

leaves picked from stems

250gcherry tomatoes

marinated in garlic and herb, pitted and roughly chopped

225ghalloumi

cut into pieces

225gsesame felafel

2 Tbspolive oil

Dressing

1 Tbsptahini

2lemons juiced

1 Tbspolive oil

2 tsphoney

Instructions

Step 1

Set the rice on to cook in the stock, using whichever method you prefer. The amount of stock liquid listed is for stovetop absorption method, although always read your rice packet. Use the amount of liquid needed for the “brown rice” setting on your rice cooker if you’re using that.

Step 2

Prepare items for the salad in a large bowl, including the mint leaves, tomatoes, cucumber and olives.

Step 3

Prepare the dressing by thoroughly combining all items. Ensure you completely loosen the tahini.

Step 4

When the rice is ready, allow it to cool by fluffing up the rice a little. Then add a tablespoon of olive oil to a frying pan, and when hot, fry the halloumi lightly on each side until you get a little golden crust. Remove from the pan, and add the remaining tablespoon of olive oil, and fry the felafel for 1-2 minutes. This is not intended to fry the felafel, just heat it up as they are already cooked. A little oil will ensure they stay crisp. But don’t be tempted to cook them much longer - they’ll get dry.

Step 5

Assemble the rice salad by combining the rice and dressing with the other ingredients in the salad bowl, along with a pinch of salt and pepper. Serve the salad, topped with equal portions of the halloumi and felafel.