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Haloumi and quinoa salad salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try this versatile haloumi and quinoa salad - perfect with fish, beef, or spicy chicken!
Ingredients:
  • 300g quinoa
  • 140g pkt Chopped Kale
  • 250g haloumi, cut into 1cm-thick slices
  • 200g cherry tomatoes, quartered
  • 4 radishes, thinly sliced
  • 1 avocado, stoned, peeled, chopped
  • 60g pkt Baby Rocket
  • 62.50 ml chopped dill
  • 25g walnut
  • 1 garlic clove, crushed
  • 80ml avocado oil
Instructions:
  • In a large saucepan, cook the quinoa with 3 cups (750ml) of water over high heat until boiling. Reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed. Remove from heat and stir in kale. Let it steam covered for 10 minutes. For the dill pesto, process rocket, dill, walnuts, and garlic in a food processor until finely chopped. With the motor running, stream in the oil until well combined. Season to taste.
  • Preheat a barbecue grill or chargrill to high heat. Give the haloumi a light spray with olive oil. Grill for 2 minutes on each side, or until beautifully golden brown.
  • Combine the tomato and radish with the quinoa in the pan, toss gently, then transfer to a serving platter and finish by topping with haloumi, avocado, and dill pesto.

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