Seared Halloumi & Quinoa Salad
with Toasted Sunflower Seeds
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Close your eyes and think of Cyprus, birthplace of halloumi cheese. On the veranda of your terracotta-roofed house, you’re digging into cherry tomatoes and cucumber, tossed with nutty red-and-white quinoa. Give it a honey-sweet vinaigrette, plus a handful of toasted sunflower seeds.
We will send you:
- 1 Cucumber
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Parsley
- 7g Honey
- 95g Red & white quinoa
- 25g Sunflower seeds
- 30ml White balsamic vinegar
- 125g Halloumi
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
51 g
Saturated Fat
15 g
Sodium
1250 mg
Total Carb
47 g
Sugars
6 g
Protein
25 g
Fibre
7 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, halve the tomatoes.
- Roughly chop the parsley leaves and stems.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Rinse the halloumi and pat dry; thinly slice.
- In a small bowl, make the vinaigrette by combining the vinegar, honey, 3 tbsp oil (double for 4 portions) and S&P.
Toast the sunflower seeds
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sunflower seeds and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a large bowl and season with a generous pinch of the spices and S&P.
- Wipe out and reserve the pan.
Sear the halloumi
- In the same pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate.
Make the salad
- In a second large bowl, combine the tomatoes, cucumber and baby greens.
- Add ⅔ of the vinaigrette; toss well.
Finish & serve
- To the bowl of sunflower seeds, add the quinoa, ½ the parsley, and the remaining vinaigrette and spices; toss well.
- Divide the quinoa between your plates.
- Top with the salad and halloumi.
- Garnish with the remaining parsley. Bon appétit!
