Mediterranean Wild Rice Salad with Halloumi Skewers

Name: Mediterranean Wild Rice Salad with Halloumi Skewers
Total time: PT25minutes
Yield: 2
Ingredients: 1 x 250g pouch Merchant Gourmet Brown, Red & Wild Rice; 1 baby gem lettuce, chopped; ½ red onion, finely sliced; ½ cucumber, diced; Handful small tomatoes, halved (or 3 large tomatoes, chopped); Handful fresh parsley, finely chopped; ½ lemon, juiced; 1 tbsp extra virgin olive oil; Flaky sea salt & black pepper; 150g chorizo, sliced; 1 pack halloumi, cut into chunks; ½ red pepper, cut into chunks; ½ red onion, cut into chunks; Olive oil; Lemon wedges, to serve

A vibrant Mediterranean-inspired rice salad paired with smoky chorizo and golden halloumi skewers. Built around our Brown, Red & Wild Rice, it's packed with fresh vegetables, bright flavours and plenty of texture, making it perfect for summer lunches, barbecues and outdoor dining.

Written by Mikayla Cooks

25 minutes Serves 2 Beginner

Ingredients

1 x 250g pouch Merchant Gourmet Brown, Red & Wild Rice
1 baby gem lettuce, chopped
½ red onion, finely sliced
½ cucumber, diced
Handful small tomatoes, halved (or 3 large tomatoes, chopped)
Handful fresh parsley, finely chopped
½ lemon, juiced
1 tbsp extra virgin olive oil
Flaky sea salt & black pepper
Chorizo & Halloumi Skewers
150g chorizo, sliced
1 pack halloumi, cut into chunks
½ red pepper, cut into chunks
½ red onion, cut into chunks
Olive oil
Lemon wedges, to serve

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Brown, Red & Wild Rice

250G

If using wooden skewers, soak them in water before cooking.
Prepare the salad by dicing the cucumber, slicing the red onion, chopping the lettuce and tomatoes and placing everything into a large bowl.
Dress with the olive oil, lemon juice, salt and black pepper.
Heat the Merchant Gourmet Brown, Red & Wild Rice according to the packet instructions, then add to the salad and toss well.
Thread the halloumi, chorizo, red pepper and red onion onto skewers.
Drizzle lightly with olive oil and season with black pepper.
Cook on a barbecue, griddle pan or frying pan over a medium heat, turning regularly, until the halloumi is golden and the chorizo is lightly crisp.
Finish the salad with the chopped parsley and an extra crack of black pepper.
Serve the salad alongside the skewers with lemon wedges.

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Chorizo & Halloumi Skewers

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