Haloumi, Quinoa & Beetroot Salad


1 Cup Rice & Quinoa blend

1/4 cup lemon juice

1tbs olive oil

1tbs honey

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.

Enjoy!  xxx