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    Papaya, halloumi and rocket salad

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    Papaya, halloumi and rocket salad

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    125g red camargue and wild rice
    2 ripe papayas, peeled, halved and deseeded (seeds reserved)
    4 tbsp extra virgin olive oil
    1 large garlic clove
    1 tsp fresh thyme leaves
    1 lemon, juice
    ½ tsp Dijon mustard
    500g halloumi, sliced and patted dry
    90g wild rocket
    1 green chilli, finely sliced

    Method

    1. Rinse the rice in a sieve. Tip into a medium saucepan and cover generously with water. Salt lightly and bring to the boil, reduce the heat to a gentle simmer, cover and cook for 25-30 minutes, until just tender. Drain well.

    2. Meanwhile, put ½ a papaya and ½ tsp of its black seeds in a blender with the olive oil, garlic, thyme, lemon juice, mustard and 1 tbsp water. Whizz at high speed to make a smooth dressing; season. Finely slice the remaining papaya, discarding the remaining seeds, and set aside.

    3. Place a large, non-stick frying pan over a high heat and add ½ the halloumi in a single layer. Cook for 1-2 minutes on each side until well browned, turning with tongs. Transfer to a plate and repeat with the remaining halloumi. Toss the rocket and rice with ½ the dressing in a mixing bowl. Add the sliced papaya and halloumi, toss again then serve, topped with a drizzle of the remaining dressing and a scattering of the chilli. 

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    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

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