• 1 cup cooked wild rice & 1 cup cooked quinoa
  • 1 cup whole roast beetroot
  • 500g Haloumi cheese cut into slices
  • 1/4 cup roasted pumpkin seeds
  • 1/3 cup dried sultanas
  • 2 bunches watercress washed
  • 1 shallot sliced
  • fresh basil
  • Sea salt and pepper to taste


  1. Mix 1 tablespoon olive oil, 1 tablespoon red wine vinegar,1 tablespoon plain yogurt & ½ teaspoon crushed garlic
  2. Mix the rice and quinoa in a bowl then add the pumpkin seeds, sultanas, shallots and beetroot
  3. Pan-fry the haloumi until golden on the both sides and allow to cool.
  4. Arrange all ingredients on a platter and garnish with basil, sea salt, and pepper. Serve with salad dressing.