Wild rice and haloumi salad

Name: Wild rice and haloumi salad
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: fresh mint leaves, to garnish; 200 g (6½ oz) haloumi or feta cheese, cubed; 2 tablespoons fresh mint, chopped; 2 tablespoons fresh parsley, chopped; 4 spring onions, finely chopped; 1 tablespoon red wine vinegar; rind and juice of 1 small orange; 60 g (2 oz) wild rice; 3 tablespoons olive oil; 90 g (3 oz) prosciutto; 1 onion, finely chopped; 250 g (8 oz) beetroot; 185 g (6 oz) brown rice

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

A sinking and unusual deep-red wild-rice dish with cubes of white, salty haloumi, fresh mint and beetroot. You could leave out the prosciutto to turn this into a vegetarian dish.

Ingredients

250 g (8 oz) beetroot
185 g (6

Gluten-free

Method

Bring a large pan of salted water to the boil and cook the beetroot in their skins for about 40 minutes, or until tender. Set aside to cool, then peel and finely chop.
Meanwhile, bring another large pan of salted water to the boil. Place the brown rice and wild rice together in a sieve and rinse under running water until thoroughly clean. Cook in the simmering wat