-
-
Add this recipe to your binder
This recipe is in your binder
-
Quinoa salad with halloumi recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
35 ratings
An amazing summer salad combining the fresh flavours of mint, halloumi, and cherry tomatoes with healthy grains quinoa and bulgar wheat. A simple salad to throw together for guests or perfect for your lunchbox. See method
Ingredients
- 100g (3½oz) bulgar wheat
- 100g (3½oz) quinoa
- 2 lemons
- 6tbsp extra-virgin olive oil
- 1 bunch (6) spring onions, finely chopped
- 200g cherry tomatoes, halved
- 20g (¾oz) flat-leaf parsley, finely chopped
- 15g (½oz) fresh mint, leaves only, finely chopped
- 200g (7oz) halloumi, cut into 8 slices, each 1·5cm (¾in) thick
- 2 courgettes, cut into chunks
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
-
Energy
1445kj
370kcal
18%
-
Fat
22g
31%
-
Saturates
7g
35%
-
Sugars
6g
7%
-
Salt
1.1g
18%
of the reference intake
Carbohydrate 26.7g
Protein 12.7g
Fibre 2.1g
Method
- Put the bulgur wheat and some salt in a large bowl, cover with 125ml (4fl oz) boiling water and rest for 10 minutes, then fluff up with a fork. Boil the quinoa for 8-10 minutes. Drain and tip into the bowl with the bulgur.
- Combine the lemon juice and 4 tablespoons of the oil. Add some salt, pepper and a large pinch of sugar, mix and pour over the grains. Add the spring onions, tomatoes, parsley and mint. Mix again.
- Heat a grill or a frying pan until very hot. Toss the halloumi and courgette batons with the remaining oil. Season and grill on both sides for about 2 minutes. Remove from the pan and toss through the salad. Pack in a sealable portable container.
See more Halloumi recipes