Halloumi and Pak Choi with Red Camargue Rice Recipe

I planted and mix salad mix in the garden and most of it that came up was Pak Choi. I didn’t really like it as a salad veggie, so I devised this recipe to eat it up!

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 tspĀ 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.

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