Beetroot, haloumi, chickpea and rice winter salad

Take your taste buds on a global adventure with this delicious beetroot, haloumi, chickpea and rice winter salad that is filled with incredible mediterranean flavours.

By Sarah Murphy
  • 30 mins cooking
  • Serves 4
  • Print


  • 1 cup brown rice
  • 1/3 cup extra virgin olive oil
  • 1 small red onion, cut into wedges
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400 gram can chickpeas, drained, rinsed
  • 500 gram packaged pre-cooked beetroot, quartered
  • 100 gram baby spinach leaves
  • 1 cup loosely packed fresh mint leaves
  • 1/2 cup walnuts, roasted, coarsely chopped
  • 2 tablespoon balsamic glaze
  • 200 gram haloumi, sliced


  • 1
    Cook rice in a large saucepan of boiling water for 25 minutes or until just tender. Drain.
  • 2
    Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes. Add cumin and coriander. Cook, stirring, for 30 seconds or until fragrant. Add chickpeas and beetroot, stirring until heated through.
  • 3
    Combine rice, spinach, mint and walnuts in a large bowl. Drizzle with combined 1 tablespoon balsamic and 2 tablespoons oil. Add beetroot and chickpea mixture. Toss and season.
  • 4
    Heat remaining oil in a large frying pan over high heat. Cook haloumi for 2 minutes on each side or until golden.
  • 5
    Serve salad with haloumi, drizzled with the remaining balsamic glaze.


  • You can replace haloumi with crumbled goat’s cheese or feta, if preferred.