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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Halloumi Rainbow Salad?
The preparation time for Halloumi Rainbow Salad with pistachios, dates & an ancient grain mix is between 15 and 35 minutes.
What is the total time required to make Halloumi Rainbow Salad with pistachios, dates & an ancient grain mix?
The total time required to make Halloumi Rainbow Salad with pistachios, dates & an ancient grain mix is between 35 and 60 minutes.
How many servings does Halloumi Rainbow Salad provide?
4 servings
What are the main ingredients in Halloumi Rainbow Salad?
Ancient Grain Mix, Dried Dates, Green Leaves, Halloumi, Julienne Beetroot, Julienne Carrot, Lemon, Lemons, NOMU Moroccan Rub, Pistachio Nuts, Sweet Mustard
What is the nutritional information of Halloumi Rainbow Salad?
Calories: 755, Carbs: 93 grams, Fat: grams, Protein: 33.9 grams, Sugar: 31.6 grams, Salt: 1147 grams
How do I prepare Halloumi Rainbow Salad?
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. 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. 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! 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.
What should be prepared from my kitchen to make Halloumi Rainbow Salad?
Ancient Grain Mix, Dried Dates, Green Leaves, Halloumi, Julienne Beetroot, Julienne Carrot, Lemon, Lemons, NOMU Moroccan Rub, Pistachio Nuts, Sweet Mustard
How many calories does Halloumi Rainbow Salad have?
755 calories
How much fat content does Halloumi Rainbow Salad have?
grams
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