Wild Rice Salad with Halloumi and Pomegranate

Cook Time 1 hour

Servings 6 to 8 as a side


1 cup wild rice

120g rocket leaves

1 whole pomegranate, seeds

500g halloumi

¾ cup dried cranberries

¾ cup roughly chopped roasted almonds

1 cup spring onions, sliced

A few spring of dill

Puffed rice

Vegetable oil for frying

3 tbsp wild rice

For the Dressing

2 tbsp lemon juice

6 tbsp extra virgin olive oil

1 shallot, finely diced

1 tbsp pomegranate molasses

½ tsp salt

¼ tsp black pepper


Boil 1 litre of water in large saucepan. Add rice, lower heat so it’s simmering gently. Cover then cook for 30-40 minutes, or until wild rice is tender but not super soft. Drain then leave to steam dry and cool.

Pour a tablespoon of oil into a pan over medium heat. Add sliced halloumi and fry until golden brown on both sides.

To prepare the puffed rice, heat oil to 220°C, use a thermometer to ensure the oil reaches this temperature or else the rice won’t puff.

Shake dressing in a jar, set aside for 15 minutes.

Place rocket, rice, cranberries, almonds, spring onions and dill in a bowl. Add some of the halloumi and pomegranate. Pour over most of the dressing, toss gently.

Transfer into serving bowl, top with remaining halloumi and pomegranate. Serve immediately.


Winter Vegetable Chicken


Wild Mushrooms and Confit Baby Onions