Name: Beetroot, Haloumi, Chickpea & Rice Salad
Total time: 30 min
Yield: 4
Ingredients: 1 cup (200g) brown rice; ⅓ cup (80ml) extra virgin olive oil; 1 small red onion (100g), cut into wedges; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 400g (12½oz) canned chickpeas (garbanzo beans), drained, rinsed; 500g (1lb) packaged pre-cooked beetroot (beets), quartered; 100g (3oz) baby spinach leaves; 1 cup fresh mint leaves; ½ cup (50g) walnuts, roasted, chopped coarsely; 2 tablespoons balsamic glaze; 200g (6½oz) haloumi, sliced

VMG Recipes