Quinoa & Halloumi Salad

Wednesday, 7 August 2013

I've got a quick mid-week recipe today for you, using two of my favourite ingredients ~ quinoa and halloumi.

Quinoa is gluten-free and super high in protein. I haven't yet seen it in a large supermarket, but you can pick it up in most health food stores. 

Halloumi is a sheep's milk cheese from Cyprus, which turns crispy when cooked, retaining its shape rather than melting away, and is relatively low in fat for a cheese. Add some greenery and you've got yourself a tasty, low-carb dish that hardly takes any time to prepare...

This is a great meal in itself or works well as a salad to share. Why not chuck the halloumi on the barbecue?

Quinoa & Halloumi Salad

(Serves 2)

100g quinoa
75g fresh or frozen peas

2 spring onions, sliced
40g rocket
1 tablespoon olive oil
Juice of half a lemon
125g halloumi cheese
Small handful of fresh mint & parsley, chopped

1. Put the quinoa in a pan and cover with water. Bring to the boil and simmer for about 20 minutes.

2. Put the spring onions and rocket into a large serving bowl. If, like me, you're not keen on raw spring onions, give them a quick dry fry first.
3. Cut the halloumi into chunks and grill in a griddle pan, turning over when browned.
4. Add the peas to the quinoa pan for the final 2 minutes of cooking. Drain and add to the serving bowl.
5. Add the lemon juice, olive oil and herbs to the bowl and mix.
6. Plate up the quinoa mixture and artfully arrange slices of halloumi on the top before serving.


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