Warm halloumi grain salad recipe

Warm halloumi grain salad recipe

7 ratings

This hearty halloumi salad, loaded with nutty grains, tomatoes, sugarsnap peas and watercress, takes just 10 minutes to make. Drizzled with a speedy harissa, lemon and honey dressing, this vibrant salad recipe is perfect for evenings when time is short. See method

  • Serves 2
  • 8 mins to prepare and 2 mins to cook
  • 465 calories / serving

Ingredients

  • 1 tsp coriander seeds, toasted and crushed
  • 2 tsp harissa paste
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil
  • 1 tsp clear honey
  • 250g pack 7 rice and grains blend
  • 130g 30% less fat halloumi, cut into 1cm-thick slices
  • 150g cherry tomatoes, halved
  • 100g sugarsnap peas, sliced
  • 2 handfuls watercress

Each serving contains

  • Energy

    1955kj
    465kcal
    23%
  • Fat

    21g 29%
  • Saturates

    9g 46%
  • Sugars

    8g 9%
  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 45.4g Protein 23.9g Fibre 6.5g

Method

  1. Tip the crushed coriander seeds into a small jug with the harissa, lemon zest and juice, oil and honey. Season, then whisk to combine.
  2. Heat the grains to pack instructions, then tip into a bowl and mix in half the harissa dressing. Heat a frying pan over a high heat, add the halloumi and cook for 1 min each side until golden. Transfer to a plate.
  3. Mix the tomatoes, sugarsnap peas and watercress with the grains. Divide between 2 plates, top with the halloumi and drizzle over the remaining dressing to serve.

Tip: To make this vegan, use maple syrup instead of honey and swap the halloumi for tofu.

See more Salad recipes

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