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Easy prep
One pot
Gluten Free

Spiced Halloumi over Warm Quinoa-Kale Salad

with Orange Vinaigrette & Toasted Walnuts

Cooking time

15 minutes

Servings

2/4

Calories

940 /serving

Halloumi may just be king among cheeses—it’s über-savoury, tastes good with just about everything and is sturdy enough to act as a very welcome meat replacement in just about any dish we can think of. Tonight, you’ll be frying it with a blend of herbs and walnuts and using it to bulk out a super-fresh and summery kale salad. The kale is seasoned with a sweet and savoury combination of freshly squeezed orange juice, whole grain mustard, white wine vinegar and a dash of honey. Mix through some quinoa for protein and texture, tangy sundried tomatoes and colourful julienned beets to round it all out.

We will send you:

  • 1 Bunch of parsley
  • 1 Orange
  • 100g Chopped kale
  • 50g Julienned Chioggia beets
  • 15ml White wine vinegar
  • 14g Honey
  • 15ml Whole grain mustard
  • 225g Pre-cooked multicoloured quinoa
  • 25g Walnuts
  • 50g Sundried tomatoes
  • 125g Halloumi
  • 12g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites, Tree Nuts

You will need:

Large pan
Olive oil
Oil
Salt & pepper
Total Fat
46 g
Saturated Fat
13 g
Sodium
1610 mg
Total Carbs
108 g
Sugars
31 g
Protein
38 g
Fibres
13 g
Preparation
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Mise en place
Juice the orange. Roughly chop the parsley leaves and stems. Cut the halloumi into ¼-inch-thick slices.
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Make the salad
In a small bowl, combine the orange juice, mustard, honey and vinegar with 3 tbsp of olive oil (double for 4 portions). Season with ½ of the spice blend and S&P. Add ½ the vinaigrette to a large bowl and combine with the kale; massage the kale, 1 to 2 minutes, until softened.
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Toast the walnuts & cook the halloumi
Heat a large pan on medium-high. Add the walnuts and ½ the remaining spice blend. Add a drizzle of oil and cook, stirring frequently, 2 to 3 minutes, until evenly browned. Transfer to a small bowl. In the same pan, heat a drizzle of oil. Season the halloumi with as much of the remaining spice blend as you’d like and cook, 1 to 2 minutes each side, until golden brown.
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Heat the quinoa
Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to the bowl with the kale. Add the beets, sundried tomatoes (roughly chop before adding) and ¾ the parsley; toss to combine. Add as much of the remaining vinaigrette as you’d like and toss to combine; season with S&P.
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Plate your dish
Divide the quinoa and kale salad between your plates. Top with the halloumi. Garnish with the toasted walnuts and remaining parsley. Serve any remaining vinaigrette on the side. Bon appétit!