Warm halloumi grain salad recipe
This hearty halloumi salad, loaded with nutty grains, tomatoes, sugarsnap peas and watercress, takes just 10 minutes to make. Drizzled with a speedy harissa, lemon and honey dressing, this vibrant salad recipe is perfect for evenings when time is short.
See method- Serves 2
- 8 mins to prepare and 2 mins to cook
- 465 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 tsp coriander seeds, toasted and crushed
- 2 tsp harissa paste
- 1 lemon, zested and juiced
- 1 tbsp olive oil
- 1 tsp clear honey
- 250g pack 7 rice and grains blend
- 130g 30% less fat halloumi, cut into 1cm-thick slices
- 150g cherry tomatoes, halved
- 100g sugarsnap peas, sliced
- 2 handfuls watercress
Each serving contains
- Energy
- 1955kJ 465.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 2.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 45.4gProtein 23.9gFibre 6.5g
Method
- Tip the crushed coriander seeds into a small jug with the harissa, lemon zest and juice, oil and honey. Season, then whisk to combine.
- Heat the grains to pack instructions, then tip into a bowl and mix in half the harissa dressing. Heat a frying pan over a high heat, add the halloumi and cook for 1 min each side until golden. Transfer to a plate.
- Mix the tomatoes, sugarsnap peas and watercress with the grains. Divide between 2 plates, top with the halloumi and drizzle over the remaining dressing to serve.
- Tip: To make this vegan, use maple syrup instead of honey and swap the halloumi for tofu.
- See more Salad recipes
