1 cup black rice
1 bunch radishes, tops removed
1/4 cup unsalted roasted almonds (slivered is best)
Red Wine Vinegar
Salt and Pepper
Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.
While rice is cooking, finely slice radishes and set aside.
Roughly chop almonds if whole; if slivered, set aside.
Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.
Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.
When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.
Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)