Name: Layered Turkish grain salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 625.00 ml tri-colour quinoa, rinsed; 1 litre Campbell’s Real Stock chicken; 62.50 ml chopped flat-leaf parsley leaves; 62.50 ml chopped fresh coriander leaves; 4 spring onions with bulbs, thinly sliced; 3 tsp sumac; 75.08 gm extra virgin olive oil; 2 x 225g packets haloumi cheese, cut into 2cm cubes; 86.63 gm lemon juice; 5.00 gm ground cumin; 6 red radishes, trimmed, thinly sliced; 2 Lebanese cucumbers, peeled into ribbons; 2 x 400g cans chickpeas, drained, rinsed; 200g yellow grape tomatoes, halved; 200g red grape tomatoes, halved; 250.00 ml pitted kalamata olives; Seeds of 2 pomegranates; Fresh mint leaves, to serve

Layered Turkish grain salad

0 Likes

Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Elevate your salad game with vibrant herby quinoa, savory haloumi, and juicy pomegranate - a must-have for summer barbecues!

Ingredients:

625.00 ml tri-colour quinoa, rinsed
1 litre Campbell’s Real Stock chicken
62.50 ml chopped flat-leaf parsley leaves
62.50 ml chopped fresh coriander leaves
4 spring onions with bulbs, thinly sliced
3 tsp sumac
75.08 gm extra virgin olive oil
2 x 225g packets haloumi cheese, cut into 2cm cubes
86.63 gm lemon juice
6 red radishes, trimmed, thinly sliced
2 Lebanese cucumbers, peeled into ribbons
2 x 400g cans chickpeas, drained, rinsed
200g yellow grape tomatoes, halved
200g red grape tomatoes, halved
250.00 ml pitted kalamata olives
Seeds of 2 pomegranates

Instructions:

In a medium saucepan, simmer quinoa with stock over medium-high heat. Once boiling, reduce heat to low and cook covered for 15 to 20 minutes until the stock is absorbed. Transfer the cooked quinoa to a large tray and let cool for 20 minutes. Finally, mix in the parsley and coriander.
Take a bowl and add the onion. Sprinkle with sumac and gently rub to ensure the onion is fully coated.
In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Add the haloumi and cook for 4 minutes, stirring occasionally, until browned all over. Drain on a paper towel.
In a medium jug, mix together the remaining oil, lemon juice, and cumin. Season with salt and pepper. Transfer the quinoa mixture to a large flat-based glass serving bowl. Drizzle with 1/4 cup of the dressing and toss to combine.
Layer quinoa mixture with haloumi, radish, cucumber, onion mix, chickpeas, tomato, olives, and pomegranate. Drizzle with remaining dressing, sprinkle with mint, and serve.

We use cookies

Similar Recipes

Layered gozleme tray bake recipe

Turkish delight berry trifle recipe

Layered Taco Dip with Meat

Tabakh Roho (Syrian Lamb and Vegetable Stew)

Layered Italian Sandwich