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Quinoa salad with halloumi recipe

Quinoa salad with halloumi recipe

33 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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

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