zoom Papaya, halloumi and rocket salad

    Save to your scrapbook

    Papaya, halloumi and rocket salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Papaya, halloumi and rocket salad

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

    Serves: 4


    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


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    0 stars