Grilled Halloumi Salad
You’ve got to try this! Fresh grilled halloumi, crunchy spring greens, and a lemony quinoa base—it’s basically sunshine in a bowl. I love this for lunch al fresco or a light weeknight dinner.
Equipment
- Skillet
- Sharp knife
Ingredients
- 1½ cups quinoa
- 3 cups vegetable stock
- 4-5 oz (115–140g) halloumi cheese, sliced
- ½ lb (225 g) asparagus, chopped into 1½-inch (4 cm) pieces
- ½ lb (225 g) sugar snap peas, strings removed and chopped
- 1 tsp lemon zest
- Juice of ½ lemon
- 1 spring onion finely chopped
- ½ cup fresh dill chopped
- ½ cup fresh parsley chopped
- Salt and pepper to taste
- Olive oil for cooking
- Honey for drizzling
Instructions
- Cook the quinoa in the vegetable stock for fifteen minutes until the liquid is absorbed. Put the lid on and set aside.
- Chop the peas and asparagus into one and a half inch pieces. Heat a tablespoon oil in a skillet and add in the asparagus and peas. Cook over a medium high heat until charred and tender then set aside.
- Add a little more olive oil to the pan and add in the halloumi slices. Allow to char for around a minute on each side then remove from the pan.
- Tip the quinoa into a large bowl and add in the asparagus and peas. Add in the lemon zest and lemon juice as well as the dill and parsley and toss well.
- Chop the halloumi into pieces and add on top of the quinoa mixture. Drizzle with honey.
- Place on the table with a large serving spoon and four bowls.
