Equipment
Ingredients
Turmeric Rice
- 200 g basmati rice, rinsed until water runs clear
- 350 ml water
- 3 g ground turmeric
- 2 g fine sea salt
- 30 ml olive oil
Ginger-Lime Vinaigrette
- 45 ml lime juice, freshly squeezed
- 45 ml olive oil
- 10 g fresh ginger, peeled and finely grated
- 15 g honey
- 2 g fine sea salt
Salad Base and Halloumi
- 250 g halloumi cheese, cut into 1cm thick slices
- 15 ml olive oil
- 150 g mixed greens, washed and dried
- 150 g cherry tomatoes, halved
- 150 g cucumber, diced
- 50 g red onion, thinly sliced
Nutrition (per serving)
Method
In a medium saucepan, combine the rinsed basmati rice, water, ground turmeric, and fine sea salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Heat 30ml of olive oil in a large non-stick skillet over medium heat. Add the cooked turmeric rice, pressing it down firmly into an even layer. Let it cook undisturbed for 10 minutes until the bottom forms a deeply golden, crispy crust. Remove from heat and let it cool slightly before breaking into chunks.
While the rice is crisping, combine the lime juice, 45ml of olive oil, freshly grated ginger, honey, and 2g of salt in a small mixing bowl. Whisk vigorously until the mixture is completely emulsified.
In a large serving bowl or individual plates, arrange a bed of mixed greens. Top with the halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
Wipe the skillet clean if necessary, then heat 15ml of olive oil over medium-high heat. Add the halloumi slices and sear for 2 minutes on each side until deeply browned and slightly crispy. Halloumi should reach an internal temperature of at least 74°C/165°F.
Immediately arrange the hot seared halloumi and chunks of crispy turmeric rice over the salad base. Drizzle generously with the ginger-lime vinaigrette and serve immediately.
Chef's Notes
- Rinsing the basmati rice is crucial. It removes surface starch that would otherwise cause the grains to clump together and turn gummy when you attempt to crisp them.
- For the crispiest rice crust, similar to Persian tahdig, press the cooked rice down firmly with a spatula. Do not stir it once it hits the hot skillet.
- Halloumi has a very high melting point, making it perfect for searing. However, its texture deteriorates quickly as it cools, so timing is everything. Sear it only when the rest of the salad is fully assembled.
- If you find raw red onions too sharp, soak the slices in cold water or a splash of vinegar for 10 minutes prior to serving to mellow their bite.
Storage
Refrigerator: 3 days — Store components separately. Halloumi is best eaten fresh and does not reheat well.
