Name: Quinoa and haloumi salad with chilli coriander dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 large kumara (orange sweet potato), peeled, halved lengthways, thickly sliced; 1 red onion, cut into wedges; 1 tsp cumin seeds; 1/2 tsp ground coriander; 60ml olive oil; 500ml vegetable stock; 200g quinoa; 250.00 ml coriander leaves; 1 long red chilli, seeded, finely chopped; 42.00 gm lemon juice; 250.00 ml mint leaves; 180g Haloumi, thickly sliced crossways; Lemon zest, to serve

Quinoa and haloumi salad with chilli coriander dressing

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate your dinner table with a chic Quinoa and halloumi salad dressed in spicy coriander dressing, created by Lemnos and Taste.

Ingredients:

1 large kumara (orange sweet potato), peeled, halved lengthways, thickly sliced
1 red onion, cut into wedges
1 tsp cumin seeds
1/2 tsp ground coriander
500ml vegetable stock
200g quinoa
250.00 ml coriander leaves
1 long red chilli, seeded, finely chopped
42.00 gm lemon juice
250.00 ml mint leaves
180g Haloumi, thickly sliced crossways
Lemon zest, to serve

Instructions:

Preheat your oven to 200°C and line a baking tray with baking paper. In a large bowl, mix the kumara, onion, cumin, ground coriander, and 1 tablespoon of oil. Season with salt and pepper. Spread everything out in a single layer on the lined tray. Roast for 20 minutes, flipping the vegetables occasionally, until they are golden brown and just tender. Let them cool slightly before serving.
In a large saucepan over high heat, bring the stock and quinoa to a boil. Reduce heat to low and simmer covered for 10 minutes until tender. Remove from heat and set aside covered for another 10 minutes.
Finely chop 1/4 cup of coriander and combine in a screw-top jar with the chili, lemon juice, and half of the remaining oil. Shake vigorously until fully mixed. Season with salt and pepper to taste.
In a large frying pan over high heat, sizzle the haloumi slices in the remaining oil until each side is golden brown, about 1-2 minutes. Plate and serve.
Mix the kumara mixture, quinoa, mint, and a portion of the coriander in a sizable bowl. Present on a serving platter, top with haloumi, and drizzle with coriander dressing. Serve right away, garnished with lemon zest.

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