Halloumi and quinoa salad recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 687 calories / serving
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VEGGIE halloumiquinoasaladwithpeachdressing He

If the peaches are hard and under-ripe, stone them, cut into quarters and place in a pan with 6 tbsp water and the sugar. Simmer gently for 10-15 minutes until tender. Leave the peaches to cool, then remove the skins. Reserve the syrup.

If the peaches are ripe, simply skin and stone them, toss with the sugar in a bowl and leave for five minutes. Reserve the juices.

Place the skinned peaches in a blender with 6 tbsp extra virgin olive oil, all the syrup remaining in the pan or the juices and 6 tbsp water. Add the basil and mint and blend until smooth, adding enough water to make a pouring consistency. Set aside.

Cook the quinoa in a pan with the stock over a gentle heat until the germ separates – about 10-15 minutes. Remove from the heat, cover and leave to absorb the remaining water. Place the quinoa in a bowl and toss with the tomatoes, rocket and spinach.

Add the lemon juice, 2-3 tbsp extra virgin olive oil and salt and pepper. Heat the olive oil in a pan, then fry the halloumi until golden on both sides. Spoon the quinoa salad onto a plate and top with the hot halloumi. Spoon over the peach dressing.

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  • Ingredients

  • For the dressing

  • 5 peaches
  • ½tbsp sugar
  • 6tbsp extra virgin olive oil
  • 5 basil leaves
  • 10 mint leaves
  • 280g quinoa
  • 560ml vegetable stock
  • 1tbsp olive oil
  • 250g halloumi cheese, thickly sliced
  • 200g cherry tomatoes, halved
  • handful rocket leaves, washed and chopped
  • 150g baby spinach leaves, washed
  • juice of ½ lemon
  • extra virgin olive oil
  • salt
  • pepper
  • Energy 2865kj 687kcal 34%
  • Fat 42g 60%
  • Saturates 15g 73%
  • Sugars 18g 20%
  • Salt 3.7g 61%

of the reference intake
Carbohydrate 53.5g Protein 26.5g Fibre 4.7g


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