Sustenance is key my friends. I know the weeks go quickly, but them days can be long.
Lengthy enough that a second breakfast is required at about 10am (don’t get me started on the mega 4pm munchies that strike). So we always have some serious nourishin’ that’s gotta be done.
Not to mention the winter chill that makes us more peckish… I mean, let’s talk about building up our own personal layer of insulation.. all in the name of self-preservation, right? (stay tuned for a couple of sweets, perfect for winter cushioning).
Anyways, back to the ever vital and important sustenance. Cause to be honest, the last thing we want to have in the last stretch of the work day is a rumbling tummy, where you only feel more tired and so EGGHHHHHH towards anything that even closely resembles work…
So, I have an answer for you:
(pause for dramatic effect)
Wild Rice Salad with all these herby, fresh and zesty flavours ready to zing you through the afternoon. Not to mention, it’s light, and filling with all its pockets of rice, (and the occasional ‘hello’ from our fried friend halloumi, also known as’squeaky cheese’) and a crunch of sliced almonds for good measure.
It’s really the ultimate daily lunch (or dinner – I totally inhaled the leftovers), plus it’s healthy. So that’s really a bonus. Plus, you are now totally justified to go and have second helpings of your dessert… kidding!… but no, seriously.
This one is a short post, but I’m just gonna let the simplicity and colour speak for its self. Amma right or amma right?
MEDITERRANEAN WILD RICE SALAD
250g wild rice
1 small yellow capsicum, diced
1/2 red onion, diced
1/3 cucumber, diced
2 stalks celery, finely sliced
1 carrot, ribboned
70g sun-dried tomatoes
2 tbsp parsley, chopped
1/4 cup almonds, toasted
250g halloumi, cut into rectangles
3 limes juice
1/4 cup olive oil
3 tbsp oil from the sun-dried tomato jar
salt and pepper to season
1. Cook the rice according to packet instructions. Once cooked, rinse the rice thoroughly with cold water and set aside to fully drain.
2. Prepare all the other ingredients. Then shallow fry the halloumi, in a hot fry pan. The key being making sure the halloumi is really dry before frying to give it the best chance at crispiness.
3. Toss together all the salad ingredients. Whisk together the lime juice, olive oil and seasoning, then mix throughout the salad. Enjoy!