Quinoa and Haloumi Salad

If you are looking to take full advantage of the warmer weather and longer nights, make this light and fresh quinoa and haloumi salad for dinner.  Filled with fresh herbs and green vegetables, this salad is the refresh button you have been looking for.  

Recipe by GH Nutrition  
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2

Ingredients
1 + 1/2 cups white quinoa
3 cups water
1 cup flat leaf parsley leaves
1 cup mint leaves
1 tsp extra virgin olive oil
200g haloumi, sliced
1 cup frozen peas, thawed
1 stick celery, thinly sliced
1 Lebanese cucumber, quartered
1/2 avocado, sliced
Lemon wedges, to serve

Yoghurt dressing ingredients
1/2 cup full fat Greek yoghurt
1/2 cup mint leaves
1/2 cup parsley leaves
1 tbsp white wine vinegar
1 tsp dijon mustard
Sea salt and cracked black pepper, to taste

To make
Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the quinoa is cooked and water has been absorbed. Set aside to cool slightly.
To make the yoghurt dressing, place the yoghurt, mint, parsley, vinegar, mustard, salt and pepper in a small food processor and process until smooth. Set aside.
Place the quinoa, parsley, mint and half the dressing in a large bowl and toss to combine. Heat the oil in a small frying pan over medium heat. Add the haloumi and cook for 1–2 minutes each side or until golden. Remove from heat.
Divide the quinoa, peas, celery, cucumber, avocado and remaining dressing between the plates. Top with the haloumi and serve with lemon wedges. 

  • NEW SEASON SPRING LAMB. PEAK ASPARAGUS. GREAT MANGOES. STONEFRUIT HAS STARTED WITH SOME DELICIOUS PEACHES & NECTARINES. PINEAPPLES GREAT EATING.