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  • catherine

Spring into lunch prep: Halloumi, veg and rice salad

I was prepping this lunch especially for a little project I am working on (I am notorious for not making a note of ingredients and quantities!) but it felt rather appropriate to share it with you all too. It's def one recipe I share often with my 1:1 clients so I do hope you will enjoy it!

It takes a little prep time, but is very versatile and keeps well in the fridge so imo it's well worth any effort. There’s plenty of fibre from the brown rice and veggies, and a good portion of healthy fats and protein from the halloumi (and pine nuts and olive oil) which means it’s a slow-release energy lunch, perfect for keeping you sustained throughout the afternoon. It also has a lovely rainbow of different vegetables giving a variety of vitamins, minerals, antioxidants and more to double down on supporting your body with energy and nutrients for healing, as well as nourishing your brain.

Photo: again my own - I must be getting better at this!

Halloumi, veg and rice salad

(serves 2) - I often double this to make 4 servings!


  • 100g brown rice

  • 4 tbsp extra virgin olive oil

  • ¼ butternut squash or a large sweet potato

  • 1 red onion

  • 1 courgette

  • 1 red pepper

  • 4 garlic cloves

  • 1 tsp mixed Italian herbs

  • 150g halloumi

  • Optional: splash of balsamic vinegar, sprinkle of fresh herbs (eg. parsley, basil, thyme) and some toasted pine nuts to serve


  1. Chop the vegetables into approx. 2cm square pieces, slice the onion into quarters, add the garlic cloves whole if desired and place on a baking tray, cover with 2 tbsp of the oil and sprinkle over the herbs. Cook at 180C for approx. 30 minutes until all the vegetables are soft but not crisped.

  2. Cook the rice as per the packet instructions.

  3. Slice the halloumi into 0.5-1cm slices, and lightly fry them for 3-4 minutes on each side until lightly golden coloured and firm.

  4. Allow all elements to cool, then combine into a salad with the rest of the olive oil, a little balsamic vinegar, some fresh herbs and toasted pine nuts.

I hope this gives you some Spring-like inspiration - do let me know what you think!

Keep thriving, Catherine x


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