Halloumi with chickpea and beetroot rice

This zingy purple rice is packed with flavour, crunch and goodness. Serve with halloumi, or try it with grilled salmon fillets or chicken.

Ingredients

Serves:4

Ready in: 25 mins

Vegetarian

Gluten Free

• 250g long grain or basmati rice
• 1 x 340g jar sliced pickled beetroot, drained and roughly chopped
• 2 x 335g jars finely shredded red cabbage, drained
• 400g can chickpeas, drained
• Juice of 1 lemon
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 25g pack parsley, roughly chopped
• 120g halloumi, thinly sliced

Method

1. Cook the rice following the pack instructions, then toss with the sliced pickled beetroot, shredded red cabbage and chickpeas.
   
2. Mix together the lemon juice, white wine vinegar and 2 tsp of the olive oil with some salt and pepper to make a dressing. Toss through the rice mixture with half the parsley.
3.  Brush a griddle pan or frying pan with the remaining oil and griddle or fry the halloumi slices. Serve the halloumi on top of the rice, scattered with the remaining parsley.