Sweet Chilli Halloumi Crispy Rice Salad

Ingredients

2 x packs Veetee Steam Filtered Basmati Rice

6 tbsp sweet chilli sauce

2 tbsp sesame oil

2 tbsp soy sauce

½ cucumber, sliced

100g radishes, sliced

1 lime, juice

200g Greek yoghurt

2 x 225g packs halloumi, cubed

120g mixed salad leaves

1 tbsp sesame seeds, toasted

Your preferred cooking oil or spray

Salt & pepper, to taste

Method

Take the Veetee basmati rice out of the packet, add it to a tray, breaking it up with a fork. Scatter over 1 tablespoon of the sweet chili sauce, sesame oil and soy sauce.

Mix well then spread in one thin even layer and bake in the oven for 35 - 40 minutes at 220C/200C fan. Stir after 20 minutes.

Drain the halloumi and chop into small cubes. Add to a baking tray, drizzle oil and bake for 12 - 15 minutes, turning halfway through the cooking time. Thinly slice the cucumber and radishes.

Juice the lime.

Make the sweet chilli dressing by mixing together the reserved sweet chilli sauce, Greek yoghurt and lime juice. Season to taste. In a large bowl, toss together the salad leaves, cucumber, radishes, halloumi and crispy rice. Pour over the sweet chilli dressing and mix well. Scatter over the sesame seeds, then tuck in and enjoy.