Haloumi, Wild Rice and Chinese Cabbage Salad

Serves 4

INGREDIENTS

½ cup wild rice

200g haloumi, cut into 1 cm thick triangles (or whatever shape you want)

100g cashews  

5 horseradishes, very finely sliced (see tips)

4 shallots, finely sliced

100g snow peas, trimmed and finely sliced lengthways

½ Chinese cabbage (Wombok), washed and finely sliced

½ bunch mint, leaves removed

DRESSING

1/3 cup lime juice

4 tbsp EVOO

½ red chilli, finely chopped (remove seeds if you don’t like too heat)

3 tbsp honey

1 tsp fine sea salt

METHOD

1.       Cook the rice according to the packets instructions and set aside to cool slightly

2.       Heat a fry pan to a medium heat, add the cashews and toast for 5 or so minutes, turning regularly until browned and aromatic

3.       Set aside the cashews, keep the fry pan on the heat and without washing, lightly spray with EVOO. Add the haloumi pieces and cook on both sides until golden. Set aside

4.       To make the dressing place all ingredients in a jar and shake well

5.       To assemble the salad place all of the remaining salad ingredients in a shallow, wide bowl and toss with the cooled wild rice. Add ½ the dressing and toss until well coated. Add more dressing if needed. Top salad with pieces of haloumi and cashews. Serve with the remaining dressing on the side

TIP store salad in undressed, in the refrigerator for 1 week or dressed for 3 days. You can use a mandolin to thinly slice the radishes however, I’m super lazy and always use a knife. Take your time and try and do it as finely as you can