Monday 29 February 2016

Smoky haloumi and quinoa salad

Smoky Haloumi and Quinoa Salad
  • Bag of microwaveable quinoa
  • 450g mixed tomatoes, cut into wedges
  • Handful of rocket leaves
  • 500g haloumi, sliced
  • 6 sprigs lemon thyme
  • Zest of 1 lemon
  • 1 tbsp extra virgin olive oil (for the dressing)
  • 60ml lemon juice
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

Cook the quinoa in the microwave and allow to cool.  To make the dressing, place the lemon juice, paprika, oil and honey into a large bowl and whisk to combine.  Add the tomato, rocket and quinoa and toss to combine.  Place the haloumi, thyme, lemon zest in a bowl and toss to coat.  Heat a non-stick frying pan over a high heat.  Add the haloumi and cook for two minutes each side until golden.  Serve with the salad and enjoy this light meat free Monday dinner (OK, you can eat it any day of the week)...

This is (adapted very slightly) from a Donna Hay recipe.

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