Seared Halloumi & Quinoa Salad
with Toasted Sunflower Seeds
750 cals
20 mins
Description
Close your eyes and think of Cyprus, birthplace of halloumi cheese. On the veranda of your terracotta-roofed house, you’re digging into cherry tomatoes and cucumber, tossed with nutty red-and-white quinoa. Give it a honey-sweet vinaigrette, plus a handful of toasted sunflower seeds.
Contains:
Milk • Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
140g Cherry tomatoes
14g Parsley
90g Baby greens (lettuce mix, baby spinach, kale or arugula)
1 Cucumber
25g Sunflower seeds
7g Honey
30ml White balsamic vinegar
95g Red & white quinoa
125g Halloumi
9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Nutrition
Total fat | 51g |
Saturated Fat | 15g |
Sodium | 1240mg |
Total carbs | 46g |
Sugar | 8g |
Protein | 25g |
Fibres | 7g |
Recipe Instructions
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
- Meanwhile, halve the tomatoes.
- Roughly chop the parsley leaves and stems.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Rinse the halloumi and pat dry; thinly slice.
- In a small bowl, make the vinaigrette by combining the vinegar, honey, 3 tbsp oil (double for 4 portions) and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sunflower seeds and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a large bowl and season with a large pinch of the spices and S&P.
- Wipe out and reserve the pan.
- In the same pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate.
- In a second large bowl, combine the tomatoes, cucumber and baby greens.
- Add ⅔ of the vinaigrette; toss well.
- To the bowl of sunflower seeds, add the quinoa, ½ the parsley, and the remaining vinaigrette and spices; toss well.
- Divide the quinoa between your plates.
- Top with the salad and halloumi.
- Garnish with the remaining parsley. Bon appétit!