Summer Grain Salad with Halloumi

Adequate folate intake helps to reduce to risk of neural tube defects in early pregnancy. Combined with calcium-rich halloumi, this salad is not only nourishing and satisfying but also great for expectant mothers, providing plenty of valuable nutrients for pregnancy. Topped off with fresh pomegranate, the arils add texture, colour and a hefty hit of antioxidants and vitamin C to support immune health.

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Vegetarian suitable, Gluten Free

Ingredients 

• 3 cups cooked brown rice & quinoa, cooled
• 3 cups baby spinach, shredded
• ½ cup roasted almonds, roughly chopped
• 3 spring onions, thinly sliced
• 1 cup fresh mint, roughly chopped
• 1 lemon, zested & juiced
• 2 tbsp extra virgin olive oil
• 225g halloumi, sliced
• 1 pomegranate, arils removed
 

How to make

1.  In a large mixing bowl, place the cooked grains, baby spinach, almonds and spring onion. Mix to combine. Add in fresh mint, lemon zest, lemon juice and half the olive oil. Season with salt and pepper and mix well. Transfer salad to serving bowl and set aside.

2. Meanwhile, heat the remaining oil in a medium frypan and cook halloumi pieces for two minutes on each side or until golden and cooked to your liking.

3. Place pomegranate arils and cooked halloumi on top of the prepared salad.

Notes

Leftover salad can be stored in the refrigerator for up to two days.

This recipe can be made with any wholegrain mix you like. We used a popular blend of brown rice and quinoa, found in the rice aisle at the supermarket. Roughly one cup of uncooked grains makes three cups of cooked grains.

Nutritional information

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