Summer Honey Glaze Halloumi Salad

Summer Honey Glaze Halloumi Salad

Wild rice mix is simmered in Knorr Vegetable Stock, until tender & rich. It’s then tossed in mint, parsley, lemon, vine tomatoes and diced cucumber.
  • 15 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 854.24 kcal
Protein 40.73 g
Fat 45.14 g

  • 1 Knorr Vegetable Stock Pot
  • 300 g wild rice (uncooked weight)
  • 900 ml water
  • 1 small bunch of mint leaves chopped (roughly 12 springs)
  • 1 small bunch of parsley chopped
  • 1 lemon zest and juice of half
  • 1 punnet cherry vine tomatoes quartered
  • 1/2 large cucumber diced

Halloumi Glaze

  • 2 blocks of halloumi cheese sliced
  • 1 tbsp honey
  • 3 tbsp vegetable oil
  • pinch tsp paprika
  • pinch tsp cumin

  1. Place your wild rice mix in a pan and cover with water. Bring the water to a gentle simmer, then add in the Knorr Vegetable Stock Pot. Cover the pan with a lid and allow to cook for 20-25 minutes, until all the stock has absorbed and the rice is full and fluffy. Remove from the heat and allow to cool.

  2. Combine the olive oil, honey, paprika and cumin in a bowl and keep to one side. In a hot griddle pan, grill your halloumi slices for 2-3 minutes on each side until lightly charred and soft. Brush the honey and spice glaze over your halloumi slices, while still in the pan.

  3. Add the mint, parsley, lemon zest & juice, cherry tomatoes and cucumber to your cooled rice and stir through until evenly combined.

  4. Serve the rice salad on a large platter, topped with the golden halloumi slices and a garnish of pomegranate seeds and toasted pumpkin seeds (optional).

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