Asparagus, Rice and Halloumi Rice Salad

Ingredients:

• 200g Kilombero Rice
• 750ml vegetable stock
• 450g asparagus, trimmed
• Red pepper, remove skin
• 100g frozen peas
• 150g halloumi, cut into 2-3cm squares and lightly grilled
• Handful of shredded mint
• 50ml lemon vinaigrette

Method:

1.   Put the rice in the pan, cover with the stock and cook for 15 minutes

2.   Wash and cut the thin asparagus into 2-3cm lengths leaving the spears whole

3.   Add the stalks to the rice after it has been cooking for 10 minutes and the spears and peas for the final 3 minutes of cooking time. Drain well and refresh in cold water.

4.   Meanwhile prepare the pepper. Cut in half and remove the seeds. Put it under a hot grill for 4-5 minutes until the skins blacken. Then put it in a plastic bag until it begins to cool. The skin should come away easily. Cut the pepper into thin bite sized strips.

5.   Put the rice, asparagus and peas in a mixing bowl and add the pepper. Drizzle the vinaigrette over the salad and mix carefully.

6.   Pile the rice salad high on a large serving plate. Add the grilled halloumi and shredded mint and serve.