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Quinoa salad with halloumi recipe

35 ratings

An amazing summer salad combining the fresh flavours of mint, halloumi, and cherry tomatoes with healthy grains quinoa and bulgar wheat. A simple salad to throw together for guests or perfect for your lunchbox. See method

Serves 6
15 mins to prepare and 10 mins to cook
370 calories / serving

Ingredients

100g (3½oz) bulgar wheat
100g (3½oz) quinoa
2 lemons
6tbsp extra-virgin olive oil
1 bunch (6) spring onions, finely chopped
200g cherry tomatoes, halved
20g (¾oz) flat-leaf parsley, finely chopped
15g (½oz) fresh mint, leaves only, finely chopped
200g (7oz) halloumi, cut into 8 slices, each 1·5cm (¾in) thick
2 courgettes, cut into chunks

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1445kj
370kcal 18%
Fat
22g 31%
Saturates
7g 35%
Sugars
6g 7%
Salt
1.1g 18%

of the reference intake
Carbohydrate 26.7g Protein 12.7g Fibre 2.1g

Method

Put the bulgur wheat and some salt in a large bowl, cover with 125ml (4fl oz) boiling water and rest for 10 minutes, then fluff up with a fork. Boil the quinoa for 8-10 minutes. Drain and tip into the bowl with the bulgur.
Combine the lemon juice and 4 tablespoons of the oil. Add some salt, pepper and a large pinch of sugar, mix and pour over the grains. Add the spring onions, tomatoes, parsley and mint. Mix again.
Heat a grill or a frying pan until very hot. Toss the halloumi and courgette batons with the remaining oil. Season and grill on both sides for about 2 minutes. Remove from the pan and toss through the salad. Pack in a sealable portable container.

See more Halloumi recipes