This has to be one of my favourite salads. The salty haloumi is a great flavour booster to the otherwise mild quinoa. You can make this with any ingredients you have on hand, the semi-hard salty cheese is fine for a day on the road, so it makes it easy to pack the morning of a weekend trip.

Ingredients:

1 cup of quinoa

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey

1 punnet cherry tomatoes halved

1 bunch asparagus, woody ends trimmed

Mixed lettuce or baby spinach

200g haloumi, sliced

Method:

  1. Cover quinoa in water and set aside to soak for 15 minutes. Turn heat on and cook for 12-15 minutes or until the water has absorbed, fluff with a fork and set aside to cool.
  2. In a bowl or mug, combine the oil, lemon, honey and season well with salt and pepper, whisk vigorously with a fork to combine.
  3. Heat a drizzle of oil in a large fry pan, add asparagus and haloumi. Cook cheese on both sides until golden brown, turn asparagus often.
  4. Plate quinoa with spinach, tomatoes and asparagus, and drizzle with 1 teaspoon of dressing. Place haloumi on the top and serve with remaining dressing as desired.

Serves 2

TIPS:

  • You can use pre-cooked quinoa or mixed grains for a quicker take on this dish
  • Haloumi is best cooked just prior to eating so it is melty and soft

SUBSTITUTES:

  • Any salad ingredients you have or like can be used
  • If you don’t have honey and lemon, a balsamic dressing also works well as does a red wine vinegar and mustard dressing

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