Quinoa salad with halloumi recipe
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- Serves 6
- 15 mins to prepare and 10 mins to cook
- 370 calories / serving
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
Each serving contains
- Energy
- 1445kJ 370.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 26.7gProtein 12.7gFibre 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 andmint. 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
