Haloumi, Quinoa & Pomegranate Salad
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
- ¼ cup quinoa
- 75g / ½ regular block haloumi
- Black pepper
- Oil, to cook
- 2 tablespoons raw walnuts
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh mint leaves
- 1 cup mixed leaves
- ½ cup pomegranate seeds (in season)
or 1 tablespoon pomegranate molasses - 1 tablespoon olive oil, to serve
- Lemon juice, squeezed fresh to serve
Instructions
- Add quinoa with ½ cup of water to a saucepan
- Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
- Set aside
- Heat a frypan on med-high heat
- Coat well with oil
- Slice haloumi lengthways and season with black pepper
- Add to pan once hot and cook until golden brown on both sides
- Whilst cooking, roughly chop walnuts and herbs
- Add to a mixing bowl with quinoa and mixed leaves
- If using fresh pomegranate seeds, add now
- Otherwise coat salad with the molasses and oil either way
- Once haloumi is cooked, cut into smaller pieces and serve with a squeeze of fresh lemon juice
Notes
Serves two as a a side or one as a main. Make it faster still by having cooked quinoa on hand to simply add in.
Great to impress guests!
BE SURE TO CHECK OUT THE STEP-BY-STEP VIDEO OF THIS RECIPE.
Great to impress guests!
BE SURE TO CHECK OUT THE STEP-BY-STEP VIDEO OF THIS RECIPE.
