Herby brown rice salad with halloumi chunks

1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse under cold water.

2. Finely chop coriander. Whisk together with 2 tbsp vinegar, 1 1/2 tbsp sweet chilli sauce and 3 tbsp olive oil. Season to taste with salt and pepper.

3. Slice radishes and spring onions. Dice avocado, celery and apple. Set aside with sprouts.

4. Tear halloumi into small chunks and toss with 1 tsp ground coriander. Heat a frypan over medium-high heat with 1 tbsp oil. Cook halloumi for 4-5 minutes, tossing, until golden.

5. Toss rice, vegetables and dressing all together. Scatter with halloumi chunks to serve.

Notes:
oil (for cooking + olive), salt, pepper, apple cider vinegar, sweet chilli sauce, ground coriander

Brown rice 300g
Coriander 1/3 bunch
radishes 1/3 bunch
Spring onions 1/3 bunch *
avocado 1
celery 2 sticks
Red apple 1
Healthy trio sprouts (crunchy) 1/3 punnet
halloumi cheese 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, sweet chilli sauce, ground coriander