Method

• 1.
  Bring a large saucepan of water to the boil over medium-high heat. Add the wild rice and cook 15-20 minutes until the grains are starting to open. Add brown rice and cook a further 10-15 minutes until wild rice and brown rice are tender. Drain and set aside.
• 2.
  Meanwhile, combine the onion with vinegar, season and toss to coat, then set aside to pickle.
• 3.
  Preheat a chargrill or barbecue over high heat. Brush the nectarine flesh with oil then cook, cut side down, for 1-2 minutes until charred. Set aside to cool.
• 4.
  Heat a non-stick frypan over medium-high heat. Add the haloumi and cook for 2 minutes a side until golden. Remove and set aside to cool.

• 5.
  For the dressing, combine all ingredients in a bowl, season and set aside.
• 6.
  Drain the vinegar from the onion and then place onion in a bowl with the wild rice, brown rice, nectarines and rocket. Toss gently to combine. Drizzle over dressing and top with haloumi.