Zucchini, Chickpea and Brown Rice Salad with Honey Halloumi

We’re making the most of zucchini season with this hearty grain salad. Roasted zucchini is combined with brown rice, spiced crispy roasted chickpeas, and fresh herbs with a tangy dressing and salty and sweet honey halloumi.

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Slice 4 zucchinis into rounds (store in an airtight container in the fridge)

 

Make the dressing (store in a glass jar in the fridge) 

Ingredients

  • 3 Tbsp olive oil
  • 3 Tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 small garlic clove (crushed)

 

Method

  1. Add all the ingredients to a glass jar and shake well to combine.
  • Zucchini have a high water content so they can go soggy and not crispy up nicely if they are crammed on a baking tray. We recommend cooking across a couple of baking trays to ensure they have room to get nice and crisp without steaming. 

Vegetables

  • Toss some baby spinach or rocket through the salad.

  • Swap out the zucchini for roasted carrot or cauliflower. 

 

Protein

  • For some extra protein, you can serve alongside some grilled meat of choice.

 

Other

  • Swap out the brown rice for quinoa or freekeh.

  • Swap out the halloumi for crumbled feta or goat cheese. 

 

Ingredients
  • 1 cup brown rice
  • 4 zucchini (sliced into rounds)
  • 400g chickpeas (rinsed and drained)
  • 1 brown onion (diced)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp fennel seeds
  • ¼ cup mint (finely chopped)
  • ¼ cup coriander (finely chopped)
  • ¼ cup roasted pistachios (roughly chopped) 
  • Salt and pepper
  • Olive oil 


Dressing 

  • 3 Tbsp olive oil
  • 3 Tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 small garlic clove (crushed) 


Halloumi 

  • 190g halloumi (sliced)
  • Butter
  • 1 tsp honey

 

Method
  1. Preheat the oven to 200 degrees, fan bake.

  2. Cook the brown rice as per packet instructions or follow our instructions here.

  3. Add the sliced zucchini to a large baking tray (or over a couple of trays), season with salt and pepper and drizzle generously with olive oil.

  4. On a separate tray, add the chickpeas, diced onion, cumin, coriander and fennel seeds. Drizzle with olive oil and season with salt and pepper; toss well to combine.

  5. Place everything in the oven to cook for 30-35 minutes.

  6. To make the dressing, add all the ingredients to a glass jar and shake well to combine.

  7. Once the brown rice has cooked, allow it to cool before adding it to a large salad bowl, along with the dressing, herbs, and pistachios.

  8. Once the zucchini and chickpea mixture have cooked, set aside to cool while you cook the halloumi.

  9. Add a knob of butter to a pan over medium heat, add the halloumi and cook for a couple of minutes on either side until golden brown. Then add the honey to the pan, as it melts, toss the halloumi slices to make sure each piece gets coated in a little honey.

  10. Add the roasted zucchini and the chickpea mixture to the brown rice and toss well to combine.

  11. Top with the halloumi and enjoy!
Variations

Vegetables

  • Toss some baby spinach or rocket through the salad.

  • Swap out the zucchini for roasted carrot or cauliflower. 

 

Protein

  • For some extra protein, you can serve alongside some grilled meat of choice.

 

Other

  • Swap out the brown rice for quinoa or freekeh.

  • Swap out the halloumi for crumbled feta or goat cheese. 

 

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