Haloumi, Quinoa & Pomegranate Salad
Author: 
Cook time: 
Total time: 
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
  1. Add quinoa with ½ cup of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
  3. Set aside
  4. Heat a frypan on med-high heat
  5. Coat well with oil
  6. Slice haloumi lengthways and season with black pepper
  7. Add to pan once hot and cook until golden brown on both sides
  8. Whilst cooking, roughly chop walnuts and herbs
  9. Add to a mixing bowl with quinoa and mixed leaves
  10. If using fresh pomegranate seeds, add now
  11. Otherwise coat salad with the molasses and oil either way
  12. 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.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/haloumi-quinoa-pomegranate-salad/