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Harissa roast carrot, quinoa and haloumi salad
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Enhance your salad with a crispy, toasted seed blend for added texture and taste.
Ingredients:
  • 4 large carrots, peeled, thickly sliced diagonally
  • 1 yellow capsicum, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • 1 red onion, cut into thin wedges
  • 70ml extra virgin olive oil
  • 120g red quinoa, rinsed
  • 250ml (1 cup) water
  • 31.50 gm lemon juice
  • 1 1/2 tsp harissa
  • 10.80 gm honey
  • 250.00 ml mixed herbs, firmly packed
  • 250g pkt haloumi, sliced
  • 40.00 ml seed mix with pine nuts
Instructions:
  • Preheat your oven to 210C/190C fan forced, then line 2 baking trays with baking paper. Spread carrots, capsicum, and onion on the trays, drizzle with 2 tablespoons of oil, season well, and toss to combine evenly. Roast for 35 minutes, stirring halfway through, until golden and tender.
  • While the red quinoa and water simmer gently in a small saucepan over medium heat, let the earthy aroma fill your kitchen. After a brief 14-15 minutes, when the quinoa is tender, give it a refreshing rinse under cold water to enhance its delicate nutty flavor. Drain well before incorporating into your dish.
  • In a bowl, mix together lemon juice, harissa, honey, and 25ml of the remaining oil. Season with salt and pepper.
  • Combine the roasted vegetables, quinoa, fresh herbs, and half of the dressing in a large bowl, tossing gently until mixed.
  • Preheat a non-stick frying pan over medium-high heat and lightly spray with olive oil. Cook the haloumi, flipping occasionally, until golden brown, about 3-4 minutes. Transfer the haloumi to a plate. In the same pan, drizzle the remaining oil and add the seed mix. Toast the seeds by stirring continuously for 1 minute. To serve, place the haloumi on top of the salad, drizzle with the leftover dressing, and sprinkle with the toasted seed mix.

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