INGREDIENTS

• 2 corn cobs

• coriander

• 250g brown and black rice with

• quinoa

• 2 tomatoes

• 2 capsicums

• 2 spring onions

• 250g haloumi

• 10g South American seasoning

• 2 tbs extra virgin olive oil

• 1 tbs red wine vinegar

• 1 tbs olive oil

Allergens: Milk, Sulphites. May contain traces of other allergens.

METHOD

1. Prep ingredients

Fill a medium saucepan three-quarters full with water and bring to the boil for the rice blend. Discard the husk and silks from the corn, then slice the kernels from the cob. Finely chop the coriander, discarding the stems.

2. Cook rice blend and corn

Add the rice blend to the pan of boiling water, return to the boil and cook for 15 mins. Add the corn and cook for a further 8 mins or until the rice blend and corn are tender. Drain.

3. Make tomato salad

Meanwhile, chop the tomato and capsicum. Thinly slice the spring onion on an angle. Combine 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl. Add the tomato, capsicum and spring onion, season with salt and pepper and stir to combine.

4. Prep haloumi

Slice the haloumi. Put the haloumi in a large bowl, scatter over the South American seasoning and turn to coat.

5. Cook haloumi

Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi, reserving the bowl, for 2 mins each side or until golden.

6. Get ready to serve

Add 2 tsp extra virgin olive oil and 1 tsp red wine vinegar to the reserved bowl. Add the rice blend, corn and coriander, season with salt and pepper and stir to combine. Divide the rice mixture, haloumi and tomato salad among plates to serve.