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chunks and place in a roasting tin, add 15ml/1tbsp of the oil and season with salt
and pepper. Roast for 10 mins, stir in the mushrooms and roast for a further
2. Meanwhile, slice the halloumi and place on a baking tray bake for 10-15 mins or
until it has become golden and crisp. Leave to cool, then break into bite sized
pieces. Cook the rice in lightly salted boiling water for 20-25mins or until tender.
Drain in a sieve and rinse with cold water to cool slightly.
3. Place the rice in a bowl, add the onion, basil, lemon, honey and salt and pepper
to taste. Add the mushrooms, squash and any pan juices from the roasting tin and
4. Break the lettuce into leaves; rinse and dry. Divide the lettuce between four
plates, top with the rice salad and serve straight away.