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Clean15
20 minutes
One pot

Halloumi & Quinoa Salad

with Toasted Sunflower Seeds

Cooking time

20 minutes

Servings

2/4

Calories

820 /serving

Close your eyes and think of Cyprus. Imagine the turquoise waves lapping against the shore and the terracotta-roofed houses built up into the cliff sides... and what’s on your plate? Juicy cherry tomatoes, parsley, peppery baby greens and cucumber, tossed with nutty quinoa and lip-smackingly salty seared halloumi. Scatter a handful of toasted sunflower seeds on top for extra crunch, drizzle with a honey vinaigrette, and embark on a dinnertime vacation!

We will send you:

  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Cucumber
  • 15ml Red wine vinegar
  • 7g Honey
  • 225g Pre-cooked multicoloured quinoa
  • 50g Sunflower seeds
  • 125g Halloumi
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Olive oil
Oil
Salt & pepper
Total Fat
57 g
Saturated Fat
14 g
Sodium
1670 mg
Total Carbs
59 g
Sugars
9 g
Protein
30 g
Fibres
10 g
Preparation
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Mise en place
Halve the tomatoes. Roughly chop the parsley. Halve the cucumber lengthwise; thinly slice into half-moons on an angle. Cut the halloumi into ¼ inch slices. In a small bowl, make the vinaigrette by combining the vinegar, honey and 3 tbsp olive oil (double for 4 portions); season with S&P.
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Toast the sunflower seeds
In a large pan, heat a drizzle of oil on medium-high. Toast the sunflower seeds, stirring frequently, 2 to 3 min., or until golden brown. Transfer to a large bowl and season with a generous pinch of the spices and S&P. Wipe out and reserve the pan.
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Sear the halloumi
In the same pan, heat a drizzle of oil on medium. Sear the halloumi, 1 to 2 min. per side, until golden brown. Transfer to a plate.
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Warm the quinoa
While the halloumi sears, poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ min., until warm. To the bowl of sunflower seeds, add the quinoa, ½ the parsley, ⅓ of the vinaigrette and the remaining spices.
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Make the salad
In a large bowl, combine the tomatoes, cucumber and baby greens. Add the remaining vinaigrette and toss well.
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Plate your dish
Divide the quinoa between your plates. Top with the salad and halloumi. Garnish with the remaining parsley. Bon appétit!