The secret to using raw rhubarb in a salad is to salt it first, as this draws out any bitterness. If you’ve never tried it before, then this delicious salad combination of rhubarb, crunchy almonds, tender beans and salty haloumi is well worth making.
Serves: 6
INGREDIENTS
3 stalks rhubarb
1 tablespoon fine salt
300 grams round green beans
1 cup instant couscous
1¼ cups boiling water
½ teaspoon sea salt
1 tablespoon olive oil
3 spring onions, finely sliced
¼ cup chopped fresh herbs, use coriander, flat-leaf parsley, mint or basil or a mix of two
½ cup whole skin-on almonds, roasted and roughly chopped
100 grams haloumi cheese
Dressing
4 tablespoons olive oil
2 tablespoons orange juice
2 teaspoons honey
2 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Slice the rhubarb thinly on the diagonal and place on a large plate.
Sprinkle with the salt and toss to combine. Leave for 10 minutes then place in a sieve and rinse off the salt. Dry on kitchen towels.
Cook the beans in boiling salted water until just tender then drain and refresh in cold water. Drain then dry on kitchen towels.
Combine the couscous, water, salt and olive oil in a large bowl and cover tightly with plastic wrap. Leave for 10 minutes then fluff up with a fork to remove any lumps.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Toss most of the dressing through the couscous then add the rhubarb, spring onions, herbs and most of the almonds. Slice the haloumi thinly with a vegetable peeler or sharp knife and gently toss half of it with the couscous.
Toss the beans with the remaining dressing and place on a serving platter. Top with the couscous salad then scatter over the remaining haloumi and almonds.
Pantry note: Skin-on roasted almonds are available in the loose bins at supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.