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Quinoa salad with halloumi recipe

Quinoa salad with halloumi recipe

29 ratings

See method

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


  • 100g (3½oz) bulgar wheat
  • 200g cherry tomatoes
  • 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

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 Salad recipes.

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