Asparagus, Rice and Halloumi Salad
Using award winning Kilombero rice from Malawi
Ingredients:
- 200g Kilombero Rice
- 750ml vegetable stock
- 450g asparagus, trimmed
- Red pepper, remove skin
- 100g frozen peas
- 150g halloumi, cut into 2-3cm squares and lightly grilled
- Handful of shredded mint
- 50ml lemon vinaigrette
Method:
- Put the rice in the pan, cover with the stock and cook for 15 minutes
- Wash and cut the thin asparagus into 2-3 cm lengths leaving the spears whole
- Add the stalks to the rice after it has been cooking for 10 minutes and the spears and peas for the final 3 minutes of cooking time. Drain well and refresh in cold water.
- Meanwhile prepare the pepper. Cut in half and remove the seeds. Put it under a hot grill for 4-5 minutes until the skins blacken. Then put it in a plastic bag until it begins to cool. The skin should come away easily. Cut the pepper into thin bite sized strips.
- Put the rice, asparagus and peas in a mixing bowl and add the pepper. Drizzle the vinaigrette over the salad and mix carefully.
- Pile the rice salad high on a large serving plate. Add the grilled halloumi and shredded mint and serve.