Grilled halloumi with nutty brown rice salad

Grilled halloumi with nutty brown rice salad

This colourful crunchy salad makes the perfect bed for some tasty halloumi. Summer on a plate.


  • 250g halloumi
  • 240g cherry tomatoes, chopped
  • 180g cucumber, chopped
  • 2 x 250g packs of ready cook brown rice
  • 250g frozen broad beans
  • 60g Spinach
  • 1 avocado (160g), chopped
  • Small bunch mint
  • Dressing
  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. honey
  • Extra 200kcal for men – add an extra 40g halloumi and 40g avocado per serving.

Preparation time:

Cooking time:

Skill level:





  1. Preheat the BBQ until the ashes turn grey.

  2. Cook the rice as per the packet instructions.

  3. Cook the broad beans as per the packet instructions. Drain and leave aside.

  4. Take a large serving bowl and add the rice, spinach and beans and mix well.

  5. Now add the avocado, tomato and cucumber and mix again.

  6. Make your dressing by adding all the dressing ingredients together, season well with salt and pepper.

  7. Slice the halloumi into thick slices. Place the cheese slices on the BBQ and cook for 2-3 minutes on each side or until golden. Layer your cheese slices on top of your salad.

  8. Pour over the dressing and garnish with chopped mint.

Nutritional information per serving:









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