Rice salad with halloumi and walnuts

Name: Rice salad with halloumi and walnuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Shallots; 20 g fresh ginger root; 1 Garlic clove; 200 g Wild rice; 3 TABLESPOONS Sunflower oil; 3 Oranges; 2 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Mangoes (about 400 g each); 1/2 bunch Parsley; 75 g Walnut kernels; 2 packages (200 g each) Halloumi cheese

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Shallots
20 g fresh ginger root
1 Garlic clove
200 g Wild rice
3 TABLESPOONS Sunflower oil
3 Oranges
2 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Mangoes (about 400 g each)
1/2 bunch Parsley
75 g Walnut kernels
2 packages (200 g each) Halloumi cheese

Directions

1
Peel and finely dice the shallots. Peel ginger and garlic and chop finely. Put rice in a sieve, rinse thoroughly. Heat 1 tbsp. oil in a saucepan, sauté shallots, ginger and garlic in it, add rice and pour 1 litre of water, simmer for 25-30 minutes.
2
Put rice in a sieve, quench and let it cool down.
3
Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Mix orange juice and honey, add remaining oil and season with salt and pepper.
4
Cut mangoes from the stone. Peel and chop the flesh. Wash parsley, shake dry and chop coarsely.
5
Coarsely chop the walnuts and roast them in a pan without fat until golden brown. Remove from the pan. Grill Halloumi in a grill pan without fat for about 3 minutes on each side. Mix orange filets, mango, parsley and vinagrette with the rice, season with salt and pepper.
6
Arrange rice salad, add cheese and sprinkle with the nuts.