Sizzling Halloumi & Quinoa Mixed Salad

A delightful and nutritious salad featuring crispy, golden-brown pan-fried halloumi cheese atop a bed of fluffy quinoa, mixed with fresh vegetables, herbs, and a zesty lemon vinaigrette. Perfect for a light lunch or a vibrant side dish.

Ingredients

You will need the following for the pan fried halloumi salad:

• 1 Cup Quinoa (cooked with 2 cups of water)
• 2 sticks Celery (finely chopped)
• 5 Sundried Tomatoes (finely chopped)
• ½ Broccoli or Cucumber (cubed)
• 1 Red Bell Pepper (finely chopped)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Balsamic Vinegar
• 3 tbsp Olive Oil
• Salt and Pepper (to season)
• 1 tsp Mixed Herbs
• 1 Red Onion (Finely chopped)
• Halloumi (sliced)

Instructions

Cook the quinoa as per packet instructions or go to How to cook the perfect quinoa

Meanwhile chop the vegetables and cut the halloumi into strips. Add the vegetables to a large salad bowl and add all the seasoning, oil and vinegar. Mix together.

Spray the frying pan with oil and cook the halloumi on medium heat for about 4 minutes on each side or until dark golden brown. About a minute before it’s done add a splash of balsamic and fry off.

Add the cooked quinoa to the salad. (doesn’t matter if it’s still hot). Mix thoroughly. Serve with strips of fried halloumi with a drizzle of olive oil.

Air Fryer Halloumi

You can also cook the halloumi in the air fryer. Brush the slices with oil and cook for 8 – 10 minutes at 200C turning half way.

Serving Suggestions

Fresh Herbs: Sprinkle fresh herbs like mint, parsley, or coriander/cilantro over the salad for a burst of freshness and colour.

Citrus Zest: Add a touch of lemon or lime zest to enhance the flavors and give a zesty kick.

Nuts and Seeds: Top with toasted nuts like almonds, pine nuts, or seeds such as sunflower or pumpkin seeds for added crunch and nutrition.

Avocado: Slice or dice some ripe avocado to add creaminess and healthy fats.

Dried Fruits: Incorporate dried cranberries, raisins, or apricots for a sweet contrast to the savory halloumi.

Pomegranate Seeds: Sprinkle pomegranate seeds over the salad for a pop of color and a sweet-tart flavor.

Olives: Add some sliced Kalamata or green olives for a briny, savoury touch.

Microgreens: Garnish with microgreens or sprouts for a delicate, fresh finish.

Garlic Bread: Who doesn’t love a piece of fresh garlic bread!

Wine: A glass of your favourite always goes down well!

Storage

Shelf Life:

• Quinoa and Vegetables: These can typically be stored in the refrigerator for up to 3-4 days.
• Halloumi: Pan-fried halloumi is best eaten fresh but can be stored for up to 2 days. Reheat before serving for the best texture.
• Dressing: Homemade dressings can usually be stored for up to a week, depending on the ingredients used.

Reheating:

• Halloumi: Reheat the halloumi in a non-stick pan over medium heat for a few minutes on each side until warmed through and slightly crispy.