Summer Salad with Crispy Rice and Halloumi Cheese

Name: Summer Salad with Crispy Rice and Halloumi Cheese
Total time: 30 min
Yield: 2 Portions
Ingredients: 1cup cooked rice (long grain or basmati works best); 2tbsp olive oil; 1tsp Grill Vegetables Seasoning Mix; 200g halloumi cheese; 0.5tsp Grill Vegetables Seasoning Mix; 200g watermelon; 1 large cucumber; 150g cherry tomatoes; 1head romaine or iceberg lettuce; Fresh mint or parsley for garnish (optional); 3tbsp extra virgin olive oil; 2tbsp lemon juice; 1tsp honey; 1tsp Dijon mustard; Fresh herbs, as desired (dill, thyme, parsley, mint); Salt and pepper, to taste

25—30 Min

gegrillter Spargel, Knoblauch, Zwiebel, Thymian, Rosmarin und Basilikum

Grill Vegetables Seasoning Mix

Crispy rice and grilled halloumi add texture and flavor to this vibrant summer salad, tossed with seasonal fruits and veggies and seasoned with Kotányi’s Grill Vegetable Mix.

Ingredients 2 Portions

For the crispy rice: 
- 1 cupcooked rice (long grain or basmati works best) 
- 2 tbspolive oil 
- 1 tspGrill Vegetables Seasoning Mix
For the salad: 
- 200 ghalloumi cheese 
- 0.5 tspGrill Vegetables Seasoning Mix
- 200 gwatermelon
- 1 large cucumber 
- 150 gcherry tomatoes 
- 1 headromaine or iceberg lettuce 
- Fresh mint or parsley for garnish (optional)
For the dressing: 
- 3 tbspextra virgin olive oil 
- 2 tbsp lemon juice 
- 1 tsphoney
- 1 tspDijon mustard 
- Fresh herbs, as desired (dill, thyme, parsley, mint) 
- Salt and pepper, to taste

Preparation

1
Preheat the oven to 200°C. In a large bowl, mix the cooked rice with olive oil and Grill Vegetable Mix. Spread the rice in a thin layer on a baking tray lined with parchment paper.
2
Bake for 20–25 minutes, stirring occasionally (every 10 minutes or so), until the rice becomes golden and crispy. Remove from the oven and let cool completely—it will get even crispier as it cools.
3
Slice the halloumi into 1 cm thick slices and season with the Grill Vegetable mix. Heat a grill pan or regular pan over medium heat and place the cheese slices in. Grill for 2–3 minutes on each side, until golden and softened.
4
Cut the watermelon into cubes, shred the lettuce, halve the cherry tomatoes, and slice the cucumber into half-moons. In a small bowl, whisk together olive oil, lemon juice, honey, mustard, salt, and pepper until well combined. Taste and adjust lemon or honey if needed.
5
Place the lettuce in a large salad bowl. Add the watermelon, cucumber, and cherry tomatoes. Pour over the dressing and gently toss to combine. Top with grilled halloumi and sprinkle with the prepared crispy rice.