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.


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


  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


  • 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


  • 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

Subscribe to Our Newsletter

Thank you for subscribing!
This email is already subscribed.
There has been an error.