This delicious lunch recipe is made with haloumi, brazil buts and pomegranate arils.


  • 1 pouch of Tilda Brown Basmati and Quinoa (250g)

  • 130g Haloumi, sliced

  • 25g pumpkin seeds, toasted

  • 20 brazil nuts, roughly chopped

  • 125g pomegranate arils (about 1/2 pomegranate)

  • 3 tbsp red wine vinegar

  • 60g sultanas

  • 1 tsp numeric

  • 1.5 tbsp garlic olive oil

  • To serve

  • 2.5 tbsp pomegranate molasses*

  • Chopped fresh coriander, to garnish.


  • 1.

    Heat the olive oil over a medium heat and lightly stir fry the contents of the pouch with the sultanas for about 5 min.

  • 2.

    Mix the red wine vinegar,tumeric, salt and pepper to taste, and the warmed rice in a small bowl.

  • 3.

    Fry sliced haloumi over medium heat till golden brown on both sides.

  • 4.

    Add the pomegranate arils, pumpkin seeds and brazil nuts, and lightly toss through with the rice.

  • 5.

    Top with haloumi and drizzle over pomegranate molasses. Sprinkle over chopped fresh coriander, to finish.


Pomegranate molasses can be found in most middle eastern grocers.

Tilda® Rice ‘Mood Foods’

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