Though I try to stick to mostly vegan meals at home, I do have my vices. Halloumi is one of them.
For me, the key to a good salad is not only a great mix of flavours complementing one another but also different textures making it a more interesting and satisfying meal. This salad has crunchy lettuce and cucumber with grainy quinoa as it’s base, then it’s topped with creamy avocado, and tangy and sweet pomegranate seeds to balance out the salty halloumi. A simple yet zesty lemon juice and balsamic dressing finishes it off perfectly.
You can pre-cook the quinoa and serve it cold but I used freshly-cooked, warm quinoa for my salad.
Quinoa & Halloumi Salad
1 cup multi-coloured quinoa
1/2 tbsp olive oil
200g halloumi, sliced into 1/2cm thick strips
1/2 a lemon
100g mixed lettuce leaves
1/2 a large cucumber, roughly chopped
1 medium avocado, sliced
2-3 tbsp pomegranate seeds
Balsamic glaze (or vinegar) to dress
Pepper to season (optional)
Rinse quinoa and cook according to packet instructions.
Add oil to small fry pan and heat on high. Once hot, add halloumi with a drizzle of lemon juice and and shallow fry until golden brown, turning once.
Cover serving plate with lettuce and cucumber. Drain and rinse cooked quinoa then pour onto lettuce mix, and fluff with a fork. Top with halloumi, avocado and pomegranate seeds. Squeeze remaining lemon juice over salad then drizzle with balsamic glaze. Season with freshly ground pepper if desired.