eCook Meal
Halloumi Rainbow Salad
with pistachios, dates & an ancient grain mix
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.42
for 4 servings · R26.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pistachio Nuts needs 20 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 10% of packR12.70
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Julienne Carrot needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
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Julienne Beetroot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
Not in the Woolies basket — source these elsewhere:
- Sweet Mustard
- Ancient Grain Mix
- Dried Dates
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beetroot, Carrot, Dried Pitted Dates, Green Leaves, Halloumi, Lemon, 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?
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. 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. 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! 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. 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. 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, Beetroot, Carrot, Dried Pitted Dates, Green Leaves, Halloumi, Lemon, 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