Red Rice Salad with Halloumi, Honey & Mint

Red rice is perfect for creating a healthy rice salad, whether it’s to serve on it’s own or alongside your choice of grilled meats and fish. This wholegrain rice, Rustico Rosso is a long grain rice from Riso Gallo and forms part of their Rustico range. With a distinct nuttiness, good bite and its unmistakeable red colour, it’s perfect for using as a base for salads and dressings and adding into the mix flavours to complement the grain.

I decided to combine it with some fresh, summer inspired flavours so that this salad could be served up on its own but it also wouldn’t be out of place at a BBQ!

I recommend serving it with some grilled chicken, prawns or chorizo sausages cooked together on the grill with some tomatoes - if you’re barbecuing just put a load of cherry tomatoes on a skewer and serve on the side - their sweet juices will complement all the other flavours beautifully.

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Red Rice Salad with Halloumi, Honey & Mint

Servings: 4 as a side

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 20 MinTotal time: 25 Min

Serve this salad up as an accompaniment to a BBQ or on its own

Ingredients

• 200g Rustico Rosso Red Rice from Riso Gallo
• 50ml Olive Oil 
• 1/2 lemon, juice and zest 
• 2 tsps honey 
• Small bunch of mint, leaves finely chopped 
• 225g Halloumi, sliced 

Instructions

1. Cook the red rice in boiling water for 20 minutes
2. While the rice is cooking, in a bowl mix together your olive oil, honey and lemon.
3. Chop your mint
4. Once the rice is cooked, drain and add to a bowl.
5. Pour the dressing over the rice, add the mint and lemon zest, stir together. - You can always save some dressing drizzle over the halloumi too. 
6. Heat a frying pan or fire up the BBQ and cook your halloumi for 2-3 minutes either side until nicely browned. 
7. Serve up with a selection of grilled meats or fish. 

Nutrition Facts

Calories

337.68

Fat (grams)

24.42

Sat. Fat (grams)

9.06

Carbs (grams)

16.16

Fibre (grams)

1.11

Net carbs

15.05

Sugar (grams)

3.48

Protein (grams)

13.74

Sodium (milligrams)

354.56

Cholesterol (grams)

44.44

Did you make this recipe?

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This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

The Rustico Range from Riso Gallo includes wholegrain rices including a semi-wholegrain Carnaroli risotto rice. Due to the high fibre content they are a great healthy choice and are perfect for creating tasty salads or stews depending on the season. The rices are all parboiled to reduce the cooking time for you at home, making it even easier to make a healthier choice!

Find out more about Riso Gallo

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Try making my Red Rice Arancini Rice Balls using any leftovers

Stuffed Peppers and Tomatoes

I started making stuffed peppers for my lunch during last year’s lockdown, they were a great way to use up leftover cous cous or orzo salads, or even risotto. Plus I love their bright colours on the plate and they’re perfect served with just a simple salad of rocket, and a drizzle of Filippo Berio Olive Oil and Balsamic.

I also love roasted tomatoes, and these go beautifully with fresh fish or chicken as a side dish.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2 Calories: 292 calories

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Ingredients

• 2 peppers or 4 large tomatoes
• 75g cous cous
• Handful cherry tomatoes
• 4-5 sundried tomatoes
• 50g pitted black olives
• 2tsp Filippo Berio Chargrilled Vegetable Pesto
• 1 ball of mozzarella or 1/2 block of feta
• 2tbsps Filippo Berio Classico Olive Oil

Method

1. Preheat the oven to 180 degrees (fan oven)
2. Remove the top and inner of your peppers and / or tomatoes
3. Using 1 tbsp olive oil brush your peppers or tomatoes in the olive oil
4. Place into an oven dish, with the tops on if they fit and roast for 10 minutes.
5. While they are roasting, cover your cous cous in boiling water so the water comes above the cous and place a plate on top.
6. Roughly chop your tomatoes, slice your olives, and dice your feta or mozzarella
7. Once the cous cous is cooked, stir through 1tbsp of olive oil, and then add your tomatoes, olives and mozzarella or feta. Save a few pieces of the mozzarella or feta to add on top.
8. Add 2tsps of Filippo Berio Chargrilled Pesto and combine together.
9. After 10 minutes remove your veg from the oven and increase the temperature to 200 degrees
10. Stuff your veg with the cous cous and top with some extra feta or mozzarella.
11. Return to the oven for another 10 minutes – tomatoes may need a little less time depending on their size!

Serve with a side salad and why not add some tasty bruschetta too

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This recipe is from my series of Cook Along and is part of a paid collaboration with Filippo Berio.

We’d love to see if you recreate any of our dishes so please tag @FilippoBerio_UK, @CookingCarafes

Find out more about Filippo Berio

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Broad bean and ricotta bruschetta

This makes a great alternative or to accompany a more traditional bruschetta of tomato. It’s a quick recipe to make and you can prep the broad bean and ricotta topping ahead of time, so all you need to do is toast the bread and serve when you’re ready.

The broad beans work perfectly with the zing and zest of the mint and lemon, and then blended with the ricotta for a creamy finish. Serve with a chilled Vermentino for the perfect aperitivo this summer.

Broad Bean and Ricotta Bruschetta

Prep time: 10 minutes | Serves: 4 | Nutrition: 184 calories per serving

Ingredients:

• 200g podded broad beans
• 125g ricotta (or top with crumbled feta instead)
• 1 tbsp olive oil
• Lemon juice and zest
• Fresh mint leaves, 10
• Ciabatta or sourdough slices

Instructions:

1. Pod the broad beans and cook for a few minutes. I used frozen beans for ease.
2. Using a mini food processor blend the beans with lemon zest and mint until you have a chunky mix.
3. Add the ricotta along with a with splash of olive oil, and a squeeze of lemon juice (about half a small lemon). Blend until you have a creamy consistency.
4. Beore toasting your bread, drizzle it in olive oil, season with salt and rub with a garlic clove. Grill until lightly browned. If you're using a toaster season with thh oil, salt and garlic after toasting.
5. Spoon the broad bean mix onto the toast, you can always top with some rocket.

Caprese Salad

This simple, classic Italian salad, insalata caprese, never disappoints on a sunny afternoon – whether it’s at home in your garden or al fresco in Italy.

Originating from Capri in Italy, hence its name Caprese and known for its famous tricolore colours (red, white and green) this simple salad served with a crusty piece of bread makes a great sharing platter for lunch.

Traditionally buffalo Mozzarella is used and thickly sliced but I also like this switching this up with some burrata, the creaminess with the tomatoes, olive and some bread is too good to miss! 

Caprese salad

Prep time: 5 minutes | Serves: 2-3 | Nutrition: 334 calories per serving (based on two people sharing)

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Ingredients

• 1 Ball of Buffalo Mozzarella or Burrata

• 2 large tomatoes

• 1 tsp dried oregano

• Olive Oil

• Basil leaves

Instructions

It’s best to serve the tomatoes and the mozzarella at room temperature rather than straight from the fridge as it intensifies the flavours. 

Slice your tomatoes and mozzarella about 1.5cm thick, layer on a plate. If using burrata place in the middle and decorate the tomatoes around it. Or just before serving break open and tear onto the tomatoes with the creamy middle.

Drizzle with Extra Virgin Olive Oil, season with salt and dried oregano. Decorate with fresh basil and serve!

Serving suggestions

You can also add rocket, olives and although not traditional my family love to add avocado.

Serve with crusty bread for mopping up all the delicious oil at the end. Lots of people to like to drizzle over a good quality balsamic vinegar too, mix it up how you like!

Fusilli Tricolore

Tricolore pasta make any pasta salad look pretty, look at those colours! A combination of egg pasta, spinach and tomato make it not only oh so insta-worthy, but also full of flavour with the most simple of dressings. 

This recipe can be served hot or cold; as a main meal, or it works perfectly as a side for BBQs as part of a big sharing platter, or as part of a lunch. 

What I particularly noticed about this Garofalo pasta is how it held it’s fusilli shape and structure after cooking.

This recipe is great to prep ahead of time and leave in the fridge until you’re ready to serve. You can get creative with this and add more or less of what you fancy whether it’s tomatoes, or some green beans, cannellini beans - there’s lots of variations but I’ve kept this version relatively simple. 

Fusilli Tricolore

Servings: 4 - 6 people as a side

Ingredients:

• 300g Garofalo Fusilli Tricolore

• 1 - 2 courgettes

• 1 tsp Dried oregano

• 75g Feta

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 lemon

• Salt and pepper

• Mint

Instructions:

1. Slice the courgette into 1cm slices, place into an oven dish, drizzle with olive oil and season with salt, pepper and dried oregano. Mix together with your hands so it’s all coated in the olive oil and seasoning.

2. Place in a preheated oven at 180 degrees and cook for 25-30 minutes, until soft. Remove them from the oven and put them to one side.

3. Cook your Garofalo Fusilli Tricolore as per the packet instructions, until al dente.

4. While the pasta is cooking, in a small bowl mix together 3 tbsp of Extra Virgin Olive Oil, the juice of a lemon, 1 tbsp of red wine vinegar and season with salt and pepper.

5. Pick and finely chop the leaves of a small sprig of mint.

6. Drain the pasta, and in a large bowl or saucepan, add the courgettes, mint and drizzle the dressing over all the pasta and toss together.

7. Finally, crumble the feta on top and season with a little black pepper.

8. Eat straight away or cover and place in the fridge ready for later!

Garofalo Fusilli Primavera

You can find out more about how Garofalo make their pasta and see their full range online. You can also stock up on Ocado or Amazon.

Keep up to date with my recipes and ideas, follow me on Instagram, Twitter or Facebook and sign up to my newsletter for all my latest recipes and events. Also look out for my competition to win a hamper of goodies from Garofalo!

This recipe is in collaboration with Garofalo Pasta UK, they sent me a range of their pasta products to create recipes with.

Asparagus and Goats Cheese Frittata

It’s asparagus season, and it’s Bank Holiday, so add this tasty frittata to your BBQ spread! Perfect for vegetarians, this quick and tasty dish is great as a side, part of a lunch spread, and if there are any leftovers grab a slice for work!I bought lovely fresh, homegrown asparagus from our local farm shop, Pearce’s, here’s what else you’ll need…

Fresh British Asparagus

Asparagus and goats cheese frittata

Servings: 4 - 6people

Ingredients:

Increase your ingredients if you want a bigger frittata.

• 4 eggs

• 75g soft goats cheese

• 50g cherry tomatoes

• 4 small boiled new potatoes

• 75g asparagus

To keep it simple I baked my frittata in the oven, it saved faffing with frying pans and grilling.

Instructions:

1. Line a small round cake tin with baking parchment and a little spray of olive oil

2. Whisk your eggs with salt, pepper and half of the goats cheese

3. Break the woody bit of asparagus off from the stalk, then slice diagonally up until just before the head

4. Halve the tomatoes, slice the potatoes

5. Scatter the tomatoes, potatoes and sliced asparagus in the cake tin and pour in the egg mixture

6. Then top with the remaining goats cheese and asparagus spear heads

7. Bake in the oven for 20 minutes

Asparagus and goats cheese frittata lunch spread

I love to see it when you recreate my recipes so make sure you share them with me on social media or follow me for more recipe ideas and inspiration. You can find me on Twitter or Instagram with @CookingCarafes or on Facebook.

Insalata di Tonno

With the arrival of Spring… sort of, my mind is turning to being healthier, and naturally happier when the sun finally breaks through! I’m on a bit of a health kick anyway at the moment but with warmer days approaching I crave Mediterranean style salads. So here’s one of my favourites, insalata di tonno - I’ve never had a bad tuna salad in Italy, in fact just writing those words have taken me back to sitting in beach bars with this delicious salad served up. This salad is great for work lunches, split out the ingredients and prep ahead for a couple of days or serve it up in a huge bowl great to accompany BBQs.

So here you go, you can mix it up your own way by removing or adding ingredients but this is my perfect combo.

Ingredients:

• Mixed salad leaves

• Cannellini beans

• Tomatoes

• Grated carrot

• Cucumber

• Radishes

• Black pitted olives

• Extra Virgin Olive Oil & red or white wine vinegar - this for me is the key ingredient, it brings the whole salad alive.

Additional ingredients you could try:

• Soft boiled egg (best when its just warm and the yolk is still a little runny)

• Asparagus

• Mozzarella

What’s your favourite salad combo? Comment below, and share your salad pictures with me on social media tag us on Twitter or Instagram with @CookingCarafes or find me on Facebook.

Insalata di tonno - tuna salad