Ancient grains mixed with shredded green leaves, julienne carrots and beetroot, tossed in a spiced honey, lemon and mustard vinaigrette. Topped with golden halloumi and scattered with crunchy pistachios and sweet dates.
Halloumi Rainbow Salad
Halloumi Rainbow Salad
with pistachios, dates & an ancient grain mix
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Ancient Grain Mix
- Dried Dates
- Green Leaves
- Halloumi
- Julienne Beetroot
- Julienne Carrot
- Lemon
- Lemons
- NOMU Moroccan Rub
- Pistachio Nuts
- Sweet Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
AGAINST THE GRAIN
Boil a full kettle. Using a shallow bowl, submerge the ancient grain mix and ½ the rub with 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, return the plate over the bowl, and set aside.
NUTS ABOUT
Place the pistachios in a nonstick pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside.
MOVE TO THE BEET
Return the pan to medium heat with a drizzle of oil. When hot, fry the julienne beetroot for 2-3 minutes until al dente. Remove from the pan and set aside.
GROOVY HALLOUMI
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
GET DRESSED
In a salad bowl, place the sweet mustard, remaining rub, the juice of 1 lemon wedge, lemon zest, 20ml of olive oil, and seasoning. Mix until fully combined. Add the cooked ancient grain mix, rinsed green leaves, julienne carrot, cooked julienne beetroot, ½ the toasted pistachio, and ½ the halved dates. Mix until fully coated in the salad dressing.
THE SALAD OF DREAMS
Plate up a generous helping of the rainbow salad and top with the golden halloumi slices. Garnish with the remaining pistachios and dates. Side with any remaining lemon wedges and tuck in, Chef!
Ancient Grain Mix - 75ml
NOMU Moroccan Rub - 10ml
Pistachio Nuts - 5g
Julienne Beetroot - 75g
Halloumi - 80g
Sweet Mustard - 15ml
Lemon - 1
Green Leaves - 20g
Julienne Carrot - 100g
Dried Dates - 10g
AGAINST THE GRAIN
Boil a full kettle. Using a shallow bowl, submerge the ancient grain mix and ½ the rub with 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, return the plate over the bowl, and set aside.
NUTS ABOUT
Place the pistachios in a nonstick pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside.
MOVE TO THE BEET
Return the pan to medium heat with a drizzle of oil. When hot, fry the julienne beetroot for 2-3 minutes until al dente. Remove from the pan and set aside.
GROOVY HALLOUMI
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
GET DRESSED
In a salad bowl, place the sweet mustard, remaining rub, the juice of 2 lemon wedges, lemon zest, 40ml of olive oil, and seasoning. Mix until fully combined. Add the cooked ancient grain mix, rinsed green leaves, julienne carrot, cooked julienne beetroot, ½ the toasted pistachio, and ½ the halved dates. Mix until fully coated in the salad dressing.
THE SALAD OF DREAMS
Plate up a generous helping of the rainbow salad and top with the golden halloumi slices. Garnish with the remaining pistachios and dates. Side with any remaining lemon wedges and tuck in, Chef!
Ancient Grain Mix - 150ml
NOMU Moroccan Rub - 20ml
Pistachio Nuts - 10g
Julienne Beetroot - 150g
Halloumi - 160g
Sweet Mustard - 30ml
Lemon - 1
Green Leaves - 40g
Julienne Carrot - 200g
Dried Dates - 20g
AGAINST THE GRAIN
Boil a full kettle. Using a shallow bowl, submerge the ancient grain mix and ½ the rub with 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, return the plate over the bowl, and set aside.
NUTS ABOUT
Place the pistachios in a nonstick pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside.
MOVE TO THE BEET
Return the pan to medium heat with a drizzle of oil. When hot, fry the julienne beetroot for 2-3 minutes until al dente. Remove from the pan and set aside.
GROOVY HALLOUMI
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
GET DRESSED
In a salad bowl, place the sweet mustard, remaining rub, the juice of 3 lemon wedges, lemon zest, 60ml of olive oil, and seasoning. Mix until fully combined. Add the cooked ancient grain mix, rinsed green leaves, julienne carrot, cooked julienne beetroot, ½ the toasted pistachio, and ½ the halved dates. Mix until fully coated in the salad dressing.
THE SALAD OF DREAMS
Plate up a generous helping of the rainbow salad and top with the golden halloumi slices. Garnish with the remaining pistachios and dates. Side with any remaining lemon wedges and tuck in, Chef!
Ancient Grain Mix - 225ml
NOMU Moroccan Rub - 30ml
Pistachio Nuts - 15g
Julienne Beetroot - 225g
Halloumi - 240g
Sweet Mustard - 45ml
Lemons - 2
Green Leaves - 60g
Julienne Carrot - 300g
Dried Dates - 30g
AGAINST THE GRAIN
Boil a full kettle. Using a shallow bowl, submerge the ancient grain mix and ½ the rub with 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, return the plate over the bowl, and set aside.
NUTS ABOUT
Place the pistachios in a nonstick pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside.
MOVE TO THE BEET
Return the pan to medium heat with a drizzle of oil. When hot, fry the julienne beetroot for 2-3 minutes until al dente. Remove from the pan and set aside.
GROOVY HALLOUMI
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
GET DRESSED
In a salad bowl, place the sweet mustard, remaining rub, the juice of 4 lemon wedges, lemon zest, 80ml of olive oil, and seasoning. Mix until fully combined. Add the cooked ancient grain mix, rinsed green leaves, julienne carrot, cooked julienne beetroot, ½ the toasted pistachio, and ½ the halved dates. Mix until fully coated in the salad dressing.
THE SALAD OF DREAMS
Plate up a generous helping of the rainbow salad and top with the golden halloumi slices. Garnish with the remaining pistachios and dates. Side with any remaining lemon wedges and tuck in, Chef!
Ancient Grain Mix - 300ml
NOMU Moroccan Rub - 40ml
Pistachio Nuts - 20g
Julienne Beetroot - 300g
Halloumi - 320g
Sweet Mustard - 60ml
Lemons - 2
Green Leaves - 80g
Julienne Carrot - 400g
Dried Dates - 40g
Woolies Products in this dish
