Roasting the grapes brings out their sweetness, which goes perfectly with the salty halloumi to balance it out slightly.
Choose any soft leaf salad you like, but we've gone for lambs lettuce and ruby chard in the recipe below.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
572
Ingredients
225 g brown basmati and wild rice mix
375 ml vegetable stock
250 g seedless red grapes
2 Tbsp. balsamic vinegar
4 thyme springs, leaves picked and roughly chopped
250 g halloumi, cut into 1cm cubes
4 Tbsp. extra virgin olive oil
1 medium cucumber, halved, deseeded and finely sliced
140 g soft salad mix, we used lambs lettuce and ruby chard
Directions
Step 1Rinse rice thoroughly under cold water, then drain. Tip into a medium pan (that has a lid) and add the stock. Bring to a simmer over medium heat, stir then cover and reduce heat to low. Cook for 25min, then remove from heat (leave lid on) and set aside to steam for 5min. Tip on to a tray or large plate and spread out to cool quickly.
Step 2Meanwhile, preheat oven to 200°C (180°C fan) mark 6. In a small non-stick roasting tin, toss the grapes, 1/2tbsp balsamic vinegar, the thyme and plenty of seasoning. In a separate small, non-stick baking tray, toss the halloumi and 1/2tbsp oil. Roast both in the oven for 20min, or until the grapes are soft and some of the juices have escaped and the halloumi is golden.
Step 3Drain any juices from the grape roasting tin into a large, shallow serving bowl and whisk in the remaining 11/2tbsp balsamic vinegar, 31/2tbsp oil and plenty of seasoning. Add the cucumber and the cooled rice. Mix to coat, then gently mix in the salad leaves. Check seasoning.
Step 4Top with the grapes and halloumi. Serve.
Per serving:
Calories: 572
Protein: 22g
Total fat: 28g
Saturates: 13g
Carbs: 56g
Total sugars: 15g
Fibre: 4g
68 of our best summer salad recipes to try now - from a crispy roast potato salad to a spicy Thai beef
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
