Wild Rice with Halloumi and Chorizo with an Orange, Pomegranate and Walnut Dressing Recipe

This salad was simple but really tasty I always think chorizo and halloumi work so well together. I love wild rice as it keeps a bit of crunch and has a nuttier flavour. It is simple but really satisfying and each mouthful is really tasty. I had mine in my lunchbox at work and it worked so well.

Ingredients (serves 2)

For the salad

  • 150g wild rice
  • 6 small cooking chorizo’s
  • 3 thick slices of halloumi
  • 1 orange, segmented (I like blood orange)
  • 1 red pepper, roughly chopped (I used chargrilled jarred)
  • small bunch of coriander, leaves only

For the dressing

  • 1 tbsp orange juice
  • 1 tbsp pomegranate molasses
  • 2 tbsp walnut oil


  1. Cook the rice according to packet instructions, I cover my rice with 2 thirds extra of water bring to the boil and simmer for 20 minutes with the lid off.
  2. While the rice is cooking, cook the halloumi in a dry pan for 2-3 minutes on each side until lightly browned chop into cubes. Slice the chorizo and cook the same as the halloumi, set both aside and kitchen paper.
  3. Once the rice is cooked, drain and rinse with cold water.
  4. To assemble the salad add all the salad ingredients into a bowl and lightly fold through so all the ingredients combine and disperse.
  5. Make the dressing by mixing all the ingredients in a bowl. Pour over the rice salad and toss to coat. Serve. Enjoy.



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