The saltiness of the grilled halloumi goes really well with the tangy red rice.
Bunch of fresh spinach leaves
Bunch of fresh pak choi leaves
1 cup of Red Camargue and Wild rice, cooked
1 pack halloumi, slided
For the sauce:
1tbsp dark soy sauce
1 tsp balsamic vinegar
1 tsp honey
- Lightly steam the spinach in a pan of water, drain and chop
- Stir fry the pak choi in a wok with some stir-fry oil, take off the heat then add the spinach and the cooked rice, then the sauce ingredients
- Pan-fry the halloumi slices for a minute or so until just soft (don’t let them go brown or dry)
- Serve the rice and veg with the halloumi on top.