This hearty roast vegetable, haloumi and rice salad tastes equally good warm or at room temperature
- 2 cups brown medium grain rice
- 1L Campbell’s Real Stock Vegetable
- 1 large eggplant, halved lengthways, cut into 2cm thick slices
- 2 zucchini, thickly sliced
- 1 red capsicum, cut into chunks
- 5 garlic cloves, sliced
- 1/2 cup fresh oregano
- 1/3 cup extra-virgin olive oil
- 1 lemon
- 3/4 cup pitted Sicilian olives or Chalkidiki
- 250g haloumi, sliced
Step 1 :Place rice and stock in a large saucepan. Bring to the boil over high heat then reduce heat to medium and cook, covered, for 25 minutes or until cooked and stock has been absorbed. Remove from heat and stand, covered, for 5 minutes. Fluff up rice with a fork.
Step 2: Meanwhile, preheat oven to 220C (200C fan-forced). Place eggplant, zucchini, capsicum, 2 sliced garlic cloves and ¼ cup oregano on a large oven tray. Drizzle with half the oil, season and toss to coat. Roast for 30 minutes or until tender.
Step 3: Toss rice and roasted vegetables in a large bowl and arrange on a platter.
Step 4: Peel rind from lemon in large strips. Juice the lemon.
Step 5: Heat remaining oil in a large frying pan over medium heat. Cook rind, olives and remaining garlic and oregano, stirring for 3-4 minutes or until garlic is golden. Set aside with a slotted spoon. Cook haloumi in same pan over medium-high heat for 1-2 minutes each side or until golden. Return olive mixture to pan with lemon juice and swirl pan to coat. Top rice salad with haloumi mixture, making sure you pour the pan juice evenly over the rice.
Originally published on taste.com.au