Warm Seafood Rice Salad
Light and super colorful dinner idea for all seafood lovers out there. Up to 30 minutes and you have a healthy, delicious, and super eye appealing meal. Roasted vegetables, herby and lemony rice, some crisped up halloumi chunks. Ayaaa amazing. No dressing needed, just sprinkle of fresh lemon juice and done. There is nothing simpler than that.
This recipe is perfect for summer days. A big bowl of the rice loaded with veggies and topped up with prawns and mussels is a special way to end your day. It sounds really simple, but when you will try it you will have a think: “Why haven’t I thought about it earlier?”.
I personally love roasted vegetables in salads. It’s elevating your standard boring greens. Soften up and still, warm peppers, onions, courgettes, and chickpeas are just so delicious on a bed of rice or mix of salad leaves.
Although this recipe requires chopping and roasting vegetables, cooking rice, and warming up the seafood. I streamlined the process as much as possible so it will really be a quick and almost effortless meal that’s super rewarding. Also, a tip, if you made too much it’s a great dish to take with you for lunch as it won’t get soggy in the fridge. We don’t like soggy salads!
I hope you will enjoy that one as much as we do! Give it a try and please leave me a comment below and tell me what do you think!
Warm Seafood Rice Salad
Ingredients
- 150 g King Prawns
- 150 g Mussel Meat
- 1 cup Basmati Rice
- 0.5 cup Ready Chickpeas from can, drained
- 1 Large Bell Pepper
- 1 Medium Red Onion
- 1 Medium Courgette
- 150 g Halloumi Cheese
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Fresh Coriander
- Salt & Pepper
Instructions
- Preheat oven to 180. Prepare a baking tray or ceramic dish by greasing it with 1 tbsp of olive oil.
- Wash all your vegetables. Cut onion and bell pepper into thin (0.5 cm) strips. Cut the courgette in half lengthwise and in half again. Chop into 1 cm pieces.
- Place the vegetables into the baking tray and season with a pinch of salt and pepper. Bake in the oven for 20 min.
- Meanwhile cut halloumi cheese into large bite-size chunks and set aside. Cook basmati rice according to your packaging instructions.
- Add halloumi and chickpeas to the vegetables and bake for another 10min or until the edges of the cheese become golden brown. Meanwhile, toss your prawns and mussels on the pan. Worm them up for 3 to 4 min (this step is optional if your seafood is ready to eat from the packaging).
- Season the cooked rice with salt, 1tbsp of fresh lemon juice, and 2 tbsp of freshly chopped coriander.
- Serve in a large pasta bowl. First, plate the rice then top up with roasted vegetables, halloumi following with seafood. Decorate with chopped coriander and a squeeze of fresh lemon juice.