1 Cup Rice & Quinoa blend
1/4 cup lemon juice
1tbs olive oil
1sp Dijion mustard
250 packet haloumi, drained (cut into 1cm thick slices)
180 gram packet Baby Beetroot
100g Mixed Lettuce
100g marinated Persian Feta, crumbled.
1. Cook rice blend following packet directions. Drain. Rinse under cold water. Drain and transfer to a bowl.
2. Meanwhile, whisk lemon juice, il, honey and mustard in a jug. Season with salt and pepper. Cook Haloumi in a frying pan over medium heat for 2 minutes each side or until golden. Transfer to plate.
3. Add beetroot and salad leaves to rice with lemon dressing and toss to combine. Divide among plates. Top with Feta. Season with salt and pepper. Serve.