Warm black rice salad with spiced sweet potato, sautéed bok choy, and halloumi with mandarin sesame vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili flakes, 1/2 teaspoon salt, and black pepper. Spread on a baking tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway, until tender with golden edges.

2. 2

   2. Meanwhile, place the black rice and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 28 to 32 minutes, until the rice is tender and the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.

3. 3

   3. In a small bowl, make the vinaigrette by mixing the mandarin juice and zest, rice vinegar, honey, toasted sesame oil, 1 tablespoon olive oil, and a pinch of salt. Add the red onion and let it soften in the vinaigrette for 10 minutes.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear the halloumi for 1 to 2 minutes per side, until deeply golden. Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining 1/2 tablespoon olive oil and sauté the bok choy for 2 to 3 minutes with a pinch of salt, until tender but still vibrant and juicy.

6. 6

   6. Briefly toast the sesame seeds in a dry skillet for 30 to 60 seconds over medium heat, stirring, until fragrant. Remove immediately so they do not burn.

7. 7

   7. In a large serving bowl, toss the hot black rice with half of the vinaigrette. Add the roasted sweet potato, sautéed bok choy, fresh cilantro, and most of the sesame seeds. Fold gently to combine.

8. 8

   8. Arrange the golden halloumi on top, spoon over the remaining vinaigrette with the quick-pickled red onion, and finish with the rest of the sesame seeds. Serve the salad warm.