Quinoa, Halloumi and Rocket Salad

07/05/2020

Celebrate the flavours of spring with this irresistible sprightly salad. The mixed quinoa seeds make it nutritionally awesome and really filling whilst the lemon and peas contrast well with the warm halloumi. A true feast for the senses!

Serves: 4

Prepare: 10 minutes

Cook: 10 minutes

Ingredients:

  • 200g white, red and black quinoa seed mix
  • 200g peas, frozen or fresh
  • 1 lemon, juice and zest
  • 2 ½ tbsp extra virgin olive oil
  • 250g halloumi cheese
  • 150g watercress, rocket and spinach mixed salad
  • 40g pistachios, shelled and roughly chopped
  • handful fresh mint leaves, roughly chopped
  • 1 red chilli, deseeded and finely sliced

1. Cook the quinoa according to pack instructions. Add the peas for the final 4 minutes of cooking time, then drain and set aside.

2. Meanwhile, cut the halloumi cheese into 8 slices. Whisk the lemon zest and juice with the olive oil until emulsified; season and set aside. Heat a non-stick frying pan until hot and fry the halloumi for 1-2 minutes on each side, until golden.

3. To assemble the salad, mix the warm quinoa and peas with the salad leaves, pistachios and chopped mint. Toss through the dressing, then arrange on a platter, topped with the halloumi slices and red chilli. Serve immediately.

Tips: Quinoa is one of the most versatile gluten-free ingredients. It's high in protein and fibre, and makes a fantastic healthy grain salad.
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