red rice, halloumi and chickpea salad
A colourful and high protein vegetarian salad with crispy halloumi and chickpeas. A lunch time salad is the perfect time to pack lots of nutrients and colour onto your plate. This is also robust enough to pack in a container and take to work to be enjoyed.
ingredients
serves 2
150g red rice (cooked)
1 tin/small jar chickpeas 300g
225g packet halloumi, cut into small cubes
1 tbsp olive oil
1 tsp paprika
1 tbsp fresh mint
1 tbsp frsh basil
10 cherry tomatoes, halved
1/4 cucumber, finely chopped
2 tbsp pomegranate seeds
salad leaves to serve
vinaigrette dressing - 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard.
method
prep time: 30 mins
Cook the red rice according to packet instructions.
In a small bowl combine the halloumi and chickpeas with olive oil and paprika and mix well.
Heat a large frying pan over medium heat and add the chickpea and halloumi mix.
While the halloumi and chickpeas are cooking combine the red rice with the chopped herbs, tomatoes, cucumber with pomegranate seeds. Add the vinagrette dressing and stir.
Add salad leaves to plates and top with the red rice mix.
Top with the halloumi and chickpeas mix.
the health boost tip
Protein is essential in our midlife to help preserve our declining muscle mass. Protein also helps with hormone health, satiety if wanting to lose weight or with insulin resistance which can occur in our midlife. Make sure you are consuming at least 1g per kilogram of bodyweight.
