Crispy Jasmine Rice Salad with Seared Cucumber and Halloumi in Apricot-Lime Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the chilled jasmine rice with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Spread it on a lined baking tray and bake for 18 to 20 minutes, stirring halfway, until golden and crisp around the edges.

2. 2

   While the rice bakes, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. Place the cucumbers cut-side down, season with 1 g (1/4 tsp) salt and a little black pepper, and cook for 2 to 3 minutes per side until charred and slightly softened. Remove and let them cool slightly.

3. 3

   In the same skillet, add the sliced halloumi. Cook for 1 to 2 minutes per side over medium-high heat until deeply golden. If the pan looks too dry, add a few drops of the remaining oil. Remove from the heat.

4. 4

   For the vinaigrette, whisk together the apricot jam, lime juice, rice vinegar, Dijon mustard, 15 ml (1 tbsp) olive oil, water, 3 g (1/2 tsp) salt, and the remaining black pepper in a bowl. Whisk until glossy and slightly fluid.

5. 5

   Cut the seared cucumbers into large diagonal pieces. In a large bowl, combine the mixed greens, radishes, red onion, mint, and cilantro. Add half of the vinaigrette and toss gently.

6. 6

   Transfer the crispy rice to a serving platter or large plate. Arrange the dressed greens on top, then add the cucumbers and golden halloumi. Finish with the remaining vinaigrette. Sprinkle the toasted sesame seeds over the top and serve immediately to preserve the contrast of textures.