Ingredients

• 200g (1 cup) brown rice
• 1 bunch baby carrots, trimmed, peeled
• 1 bunch broccolini, trimmed
• 1 bunch asparagus, trimmed
• 60ml (1/4 cup) extra virgin olive oil, plus 2 teaspoons, extra
• 2 tablespoons fresh lemon juice, (plus lemon halves and lemon zest), to serve
• 1 teaspoon honey
• 250g haloumi, thinly sliced
• 1/4 red cabbage, shredded
• Guacamole, to serve
• Snow pea tendrils or baby spinach, to serve

Method

• Step 1 Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain and set aside to cool.

• Step 2 Meanwhile, steam the baby carrots until tender. Place the broccolini and asparagus in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender-crisp. Drain and transfer to a large bowl of iced water to cool. Drain and pat dry. Cut any thick stems of broccolini in half lengthways. Cut the asparagus in half lengthways.
• Step 3 Combine the olive oil, lemon juice and honey in a small screw-top jar. Season. Seal tightly and shake to combine.
• Step 4 Drizzle 2 tablespoons dressing over rice. Stir to combine. Divide rice among serving bowls.
• Step 5 Heat the extra 2 teaspoons olive oil in a frying pan over medium heat. Cook haloumi for 1 minute each side or until golden. Divide haloumi, carrots, broccolini, asparagus and cabbage among serving bowls. Top with guacamole, snow pea tendrils or spinach, and lemon zest. Drizzle with remaining dressing. Serve with lemon halves.