26/09/2026
Hosting for the AFL Grand Final today? 🏉 Our fresh, summery brown rice salad is an easy one to throw on the table and will have everyone asking for the recipe! With charred zucchini, golden halloumi and lots of fresh zingy flavour. The perfect addition to your spread while you cheer on from the couch!
Ingredients
1 zucchini, sliced into rounds
150g halloumi, sliced
1 cup uncooked Nice Rice by Honestly Riverina brown rice
1/2 cup fresh parsley, finely chopped
1/4 cup Sicilian olives, pitted and sliced
3 tbsp pistachios, roughly chopped
1 lemon
Extra virgin olive oil, for drizzling
Salt and pepper, to taste
Method
1. Preheat a grill pan over medium heat. Place the zucchini rounds on the grill pan and cook for 3–4 minutes per side, until lightly charred and tender. Set aside.
2. Grill the halloumi slices for 2–3 minutes per side, until golden and crispy around the edges. Set aside.
3. Slice the lemon in half and place it on the grill pan, cut-side down, for 2–3 minutes until lightly charred.
4. Meanwhile, cook the brown rice according to the packet instructions. Once cooked, fluff with a fork and allow to cool slightly.
5. In a large bowl, combine the cooked brown rice, grilled zucchini and halloumi. Add the parsley, olives and pistachios.
6. Drizzle with olive oil and squeeze over the charred lemon. Season with salt and pepper, toss everything together and serve warm or at room temperature.
