Dhruv Baker's World Cup vegetarian recipe for Brazilian Samba Rice Salad

Published Wednesday, Jun 11 2014, 19:20 BST  |  By  |  Add comment
Although World Cup host nation Brazil is renowned for its meat dishes, we've found this fabulous veggie recipe courtesy of Masterchef winner Dhruv Baker which also has authentic flavour and taste.

Now the clock is ticking towards the fabulous opening ceremony, make a note of this easy to make dish which is ideal for enjoying while watching the footie.

A fresh salad of spring onions, asparagus and halloumi is combined with samba rice for a meal that's full of flavour.

Spring onions, asparagus and halloumi salad with Brazilian rice

© Tilda


  • 2 packs of Tilda® Brazilian Samba Rice
  • 8 spring onions
  • 12 asparagus spears
  • 1 large courgette
  • 1 pack halloumi
  • 4 cloves garlic
  • 2 lemons
  • 4 tablespoons olive oil
  • Salt and pepper


1 Slice the courgette lengthways using a veg peeler or sharp knife to give you lovely long strips. Season the courgette strips with a little salt and set aside for an hour. This draws out some of the water and intensifies the flavour. Drain off any liquid that is drawn out.

2 Blanch the asparagus for 2-3 minutes and set aside.

3 Trim the spring onions and slice in half. Slice the halloumi into 8 slices.

4 Finely crush the garlic and mix in with the olive oil and juice of 1 lemon.

5 Mix together the asparagus, courgette, spring onion, halloumi and stir through the dressing.

6 Heat a BBQ or griddle pan and cook everything for 7-8 minutes, turning every couple of minutes.

7 Heat the rice and place on a large platter and top with the griddled vegetables and halloumi. Squeeze over the lemon and serve!

Prep Time

15 minutes (plus 1 hour for the courgettes to rest)

Cook Time

15 - 20 minutes

Nutrition Information

Serves 4

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