|500.00 ml||rice — brown|
|50.00 ml||oil — for deep frying|
|1.00||baby leeks — sliced|
|2.00||red pepper — grilled, strips|
|250.00 ml||fresh Italian parsley — roughly chopped|
|250.00 ml||cashew nuts — toasted|
|125.00 ml||pine nuts — toasted|
|1.00||spring onions — chopped|
|3.00||garlic — cloves, crushed|
|180.00 ml||fresh chillies — 573|
|1.00||lemon — juice only|
|5.00 pinch||black pepper — freshly ground|
|200.00 g||halloumi cheese — cubed|
Cook the rice until done, rinse under cold water and drain.
Heat the oil and deep-fry the leek rings in batches and drain.
Add to the rice along with the remaining ingredients except the cheese and parsley.
Cover and refrigerate for 12-24 hours so the flavours can blend.
Deep-fry the cheese cubes just before serving and scatter over the salad.
Garnish with fresh parsley.