Black rice, yuzu-glazed chicory & halloumi salad

Name: Black rice, yuzu-glazed chicory & halloumi salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 125 g Gallo Nero Black Wholegrain Rice; 140 g packs red chicory; 60 ml Cooks' Ingredients Yuzu Juice; 3 tsp clear honey; 1 large orange; 4 tbsp olive oil; 2 tsp sherry vinegar; 1 clove/s clove garlic, halved; 250 g 250g pack halloumi, cut into 12 wedges; 70 g salad leaves; 250 g cherry tomatoes, halved; d Large sprig thyme or lemon thyme, leaves picked

Warm salads are just the thing for this time of year, and contrast is key. This veggie recipe from cookbook author Catherine Phipps has plenty of it, with bitter, sweet, sour, hot and herbal flavours.

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Vegetarian

Serves2
CourseSide
Prepare15 mins
Cook25 mins
Total time40 mins

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125g Gallo Nero Black Wholegrain Rice
2 x 140g packs red chicory
60ml Cooks' Ingredients Yuzu Juice
3 tsp clear honey
1 large orange
4 tbsp olive oil
2 tsp sherry vinegar
1 clove/s clove garlic, halved
250g 250g pack halloumi, cut into 12 wedges
70g salad leaves
250g cherry tomatoes, halved
d Large sprig thyme or lemon thyme, leaves picked

Cook the rice according to pack instructions, then drain and set aside. Meanwhile, prepare the chicory. Trim, then halve or quarter lengthways, depending on size. If any of the outer leaves fall off, roughly slice and set aside.
Make the glaze. Mix 1 tbsp yuzu juice with the honey, then season.
Prepare the orange. Top and tail, then cut away the remainder of the peel. Dice the flesh and set aside. Squeeze out the juice from the discarded peel into a small bowl. Add 2 tbsp oil and the remaining yuzu juice, then whisk in the sherry vinegar. Add the garlic, season and leave to infuse.
hicory, cut-sides down, until lightly browned. Turn over and brush with half the yuzu juice and honey glaze. Cook for a couple of minutes more, cut side up, then flip and cook for another couple of minutes to lightly caramelise. The endive should be knife- tender but with plenty of bite. Remove to a plate.
Add the remaining oil to the pan and fry the halloumi. When the underside is browned, flip and brush with the remaining glaze, then cook until browned all over.
Arrange the glazed chicory and halloumi over the top and add more dressing. Sprinkle with the thyme, then serve.

Cook’s tip

Having cooked grains (and pulses) in the fridge is really useful for adding to soups and salads, so batch cooking is a good idea – 100g dried black rice will give you around 225g cooked. Cool it quickly before chilling for up to 2 days in an airtight container.

Typical values per serving when made using specific products in recipe