Beetroot Rice Salad

Ingredients

• 100 g Parboiled Rice
• Salt
• 400 g cooked beetroot (pre-cooked; vacuum sealed)
• 2 stalks dill
• 0.5 iceberg lettuce
• 300 g Halloumi cheese
• 5 tbsp olive oil
• 4 tbsp apple cider vinegar
• Pepper
• 2 tbsp sunflower seeds (15 g each)

Instructions

1. 1.

   Cook the rice in twice its volume of boiling salted water for 14–16 minutes. Drain, let stand to cool for about 5 minutes.

2. 2.

   While the rice cooks, dice the beetroot. Wash and dry the dill, then chop it. Clean, wash, dry, and shred the iceberg lettuce into strips. Slice the Halloumi into eight pieces and fry in a pan with 1 tbsp hot oil until golden brown on both sides, about 5–7 minutes.

3. 3.

   Combine the beetroot with 2 tbsp vinegar and olive oil, mix into the rice, and season the salad with salt and pepper. Toss the lettuce with the remaining oil and vinegar, arrange on a plate, then top with the beetroot rice mixture and Halloumi slices. Garnish with dill and sunflower seeds.