Brussels Sprouts, Rice & Halloumi Salad Brussels Sprouts, Rice & Halloumi Salad

Brussels Sprouts, Rice & Halloumi Salad | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

Can't find halloumi? Substitute crumbled light feta—just don't cook it!

  • Prep time 25 minutes
  • Total time 1 hour & 15 minutes
  • Credits : Canadian Living



Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large saucepan, bring rice, coconut milk and water to boil over high heat, stirring occasionally. Reduce heat to low; cover and simmer until rice is tender, 45 to 50 minutes. Remove from heat; stir in 1/2 cup of the Creamy Tahini & Turmeric Dressing. Fluff with fork; let cool, uncovered, for 10 minutes. 

Meanwhile, separate leaves of 3 brussels sprouts; set aside for garnish. Halve remaining brussels sprouts lengthwise; toss with 3 tsp of the oil. Arrange in single layer, cut sides down, on prepared pan. Roast until browned, 15 to 20 minutes.

In large skillet, heat remaining oil over medium-high heat; cook halloumi, stirring frequently, until browned, 1 to 2 minutes. Remove from heat. 

In large bowl, stir together rice, brussels sprouts and pears; stir in remaining Creamy Tahini & Turmeric Dressing. Spoon into bowls or arrange on platter. Top with halloumi; garnish with reserved brussels sprout leaves and Pickled Onions (if using). 

Makes 4 entrées or 6 side servings.

Test Kitchen Term: Halloumi is a squeaky brined cheese originating from the island of Cyprus. Because of its high cooking temperature, it holds its shape on a pan or grill.

Nutritional facts Per side serving: about

  • Fibre 7 g
  • Sodium 443 mg
  • Sugars 10 g
  • Protein 12 g
  • Calories 585
  • Total fat 30 g
  • Potassium 466 mg
  • Cholesterol 21 mg
  • Saturated fat 10 g
  • Total carbohydrate 67 g


  • Iron 19
  • Folate 27
  • Calcium 17
  • Vitamin A 13
  • Vitamin C 80
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Lunch & Dinner

Brussels Sprouts, Rice & Halloumi Salad