Summer Pea Salad with Haloumi

1/2 cup medium grain rice 1/2 cup McKenzie's French Style Lentils 100g haloumi, cut into 1-2cm dice 1 cup frozen peas, defrosted 150g snow peas, diced 1/4 red onion, thinly sliced 1/2 cup mint leaves

Dressing:

2 tbs olive oil 1 tbs lemon juice 2 tsp apple cider vinegar McKenzie's Natural Salt & Pepper, for seasoning

Step 1

Rinse the rice and lentils and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required

Step 2

Add haloumi to a small frypan with a little oil and cook until golden. Set aside on paper towel until required.

Step 3

In a large bowl, combine the chilled rice mixture with the peas, snow peas, onion and mint. Whisk together the dressing ingredients and season. Pour over salad and toss well. Arrange in a serving bowl and sprinkle with the haloumi and additional mint leaves.

Replace haloumi with crumbled feta as an alternative. Or use a combination of snow peas and sugar snap peas, depending on availability.

Summer Pea Salad with Haloumi