Halloumi & Herby Quinoa Salad
Ingredients
- 1 pitta
- 3 tbsp olive oil
- 1 lemon
- 1 clove garlic
- ½ tsp sumac
- 125 g halloumi
- 75 g quinoa
- 2 tomato large, ripe
- ½ cucumber large
- 2 spring onion
- 1 small handful fresh dill
- 1 small handful fresh mint
- 1 small handful fresh parsley
Equipment
Griddle pan
Saucepan
Chopping board
Microplane
Chopping knife
Small mixing bowl
Large mixing bowl
Whisk
Large spoon
Tongs
Instructions
- Cook 75g quinoa in a saucepan with 150ml water and a pinch of salt over a medium heat. Bring to a simmer and cover with a lid for 10-15 minutes until the liquid is absorbed. Turn off the heat and allow to stand for 5 minutes. Fluff the quinoa up with a fork.
- Transfer to a large mixing bowl and set aside to cool.
- Prepare the rest of the salad ingredients. Roughly chop the tomatoes, deseed and slice the cucumber and thinly slice the spring onions.
- Roughly chop the dill, mint and parsley.
- Make the dressing in a bowl. Grate in the garlic and whisk together with 2 tbsp olive oil, half the sumac and the juice of the lemons. Season with salt and pepper.
- Heat a griddle pan or frying pan over medium-high heat. In the bowl, tear the pitta breads and drizzle with 1 tbsp olive oil, sprinkle over a the rest of the sumac and season with salt and pepper.
- Fry the pittas in the pan, turning regularly until toasted and crisp. Remove and set aside.
- Slice the halloumi into thick slices.
- Fry the halloumi in the pan for 1-2 minutes on each side until charred.
- In the bowl with the quinoa, toss through the tomatoes, cucumber, spring onions along with the dressing and most of the herbs.
- Plate up with a generous helping of the quinoa salad, crispy pittas, halloumi and the remaining herbs!
Notes
Squeaky salty halloumi cheese is fried until golden to top a healthy herb filled quinoa salad that can be made in an instant. Feel free to adapt with roast vegetables through the quinoa for even more bite.
Nutrition
Calories: 569kcal