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Papaya, halloumi and rocket salad
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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.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.