• Peel and thinly slice orange into wedges.
• Thinly slice cucumber into half-moons.
• Roughly chop roasted almonds (see ingredients).
• Pat dry haloumi and cut into 1cm-thick slices.

• Microwave brown, red & wild rice until steaming, 90 seconds, then transfer to a 
large bowl and allow to cool slightly.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add the honey and a splash of water, turning 
to coat. 

• Once rice has cooled slightly, add spinach & rocket mix, cucumber, orange, a 
pinch of salt and a drizzle of vinegar and olive oil. Toss until well combined. 

• Divide wild rice citrus salad between bowls.
• Top with honey haloumi and drizzle over creamy pesto dressing.
• Garnish with roasted almonds to serve. Enjoy!