Crispy Rice Salad with Maple-Lemon Halloumi
This salad is all about contrast, in the best way. There's crispy, golden rice seasoned with warm spices, fresh crunchy vegetables, and savory halloumi cheese baked in a maple-lemon marinade. Everything comes together with a creamy tahini vinaigrette that’s nutty and rich, but still bright and light thanks to the lemon and maple. It’s satisfying without being heavy, and perfect for lunch, a dinner side, or a plate to share at a gathering.
Ingredients
For the Crispy Rice
- 2 cups cooked and cooled rice (white or brown)
- 2 teaspoons of olive oil
- 1/2 teaspoon ground cumin (FinaMill it in a FinaPod ProPlus)
- 1/2 teaspoon ground coriander (FinaMill it in a FinaPod ProPlus)
- 2 teaspoons soy sauce
For the Maple-Lemon Halloumi
- 7 oz halloumi cheese (about 200 g), cut into 1/2-inch cubes
- 1/2 tablespoon of olive oil
- 1 garlic clove, minced
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 1/2 – 1 teaspoon dried oregano (FinaMill it in a FinaPod MAX)
- Freshly cracked black pepper, to taste (FinaMill it in a FinaPod ProPlus)
For the Salad
- 4 Persian cucumbers (or 1 English cucumber), diced
- 1 small red onion (or 1/2 large), finely diced
- 1 red bell pepper, diced
- 1 cup cherry or grape tomatoes, halved
To Finish
- Lemon-Maple Tahini Vinaigrette (see recipe)
- 1/2 cup shelled pistachios or toasted sliced almonds, for garnish (FinaMill them in a FinaPod GT)
- Fresh parsley, chopped, for garnish
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prep the rice: FinaMill the whole spices in your FinaMill in the designated FinaPod. In a bowl, toss the cooked rice with olive oil, cumin, coriander, and soy sauce. Spread it out in an even layer on the prepared baking sheet.
- Bake the rice for 15 minutes to get it started. While it’s in the oven, prepare the halloumi.
- Make the maple-lemon halloumi: In a small bowl, whisk together the olive oil, garlic, maple syrup, lemon juice, oregano, and black pepper. Toss the cubed halloumi in the mixture.
- After 15 minutes, take the rice out and give it a toss. Push it to the side of the baking sheet, then add the halloumi (with its marinade) to the other side—either directly on the sheet or in a small foil tray or oven-safe dish. Return everything to the oven and bake for another 10–15 minutes, until the rice is crisp, and the halloumi is golden and bubbling.
Tip: For more browning, turn on the broiler for a minute or two at the end—just keep a close eye on it! - Prep the salad: While the rice and halloumi finish cooking, chop your cucumbers, onion, bell pepper, and tomatoes. Combine in a large bowl.
- Assemble: Add the warm, crispy rice and halloumi to the bowl of vegetables. Drizzle with the Lemon-Maple Tahini Vinaigrette and toss gently to coat.
- Garnish with chopped fresh parsley and a handful of pistachios or toasted sliced almonds.
- Serve warm or at room temperature and enjoy!
About Maple From Canada
Maple from Canada is the official US brand for Québec Maple Syrup Producers. Unrefined and unprocessed, pure Canadian maple syrup is ideal for brunches, baking and barbecues, imparting the flavor of Canada’s iconic ingredient into a multitude of dishes, free from artificial additives or flavorings.
