Mandarin & Beetroot Rice With Haloumi

12 Ingredients

Number of servings

1 fennel bulb, thinly sliced (fronds reserved)
2 mandarins
1 mandarin, juiced
1tablespoons extra virgin olive oil
1teaspoons ground sumac
1tablespoons honey
2tablespoons sesame seeds
2 microwavable brown rice cups
1tablespoons olive oil
1tablespoons apple cider vinegar
250grams precooked beetroot, sliced
180grams haloumi, sliced

Method

Step 1 of 4

Microwave rice following packet directions. Finely grate rind of 1 of the mandarins, then peel and slice both mandarins and set aside.

Step 2 of 4

Heat oil in a frying pan over high heat. Add rice and cook, stirring with a wooden spoon, for 3 minutes. Add sumac and cook, stirring, for 1 minute or until fragrant and rice is dry. Stir through rind. Transfer rice to a bowl and top with mandarin, fennel and beetroot. Season and set aside to cool.

Step 3 of 4

To make honey sesame halloumi, heat oil in frying pan over medium heat. Press one side of each halloumi slice into sesame seeds. Cook, seed side down, for 1 minute or until golden. Turn over and cook for 30 seconds. Drizzle over honey and allow to bubble around the edges for 15 seconds.

Step 4 of 4

Place halloumi on top of rice salad. Add mandarin juice to pan and allow to bubble for 1 minute or until the liquid reduces by half. Stir in vinegar. Drizzle pan juices over salad. Serve scattered with fennel fronds.