Char Halloumi on Qarm Quinoa Salad
Cyprus originated cheese, meets Bolivia grains and then dressed with Thai flavours in this bright, colourful, flavoursome salad. A must try on every menu.
Ingredients per serve
Char Halloumi on Qarm Quinoa Salad
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€0.0
Salad
Tri colour quinoa, cooked
/kg
2.0 kg
0%
Roast pumpkin, diced
/kg
1.0 kg
0%
Mini beetroot, cut into wedges
/g
300.0 g
0%
Dutch carrots, peeled and sliced
/g
200.0 g
0%
Spring onion, cut into wedges
/g
200.0 g
0%
Halloumi, sliced
/kg
1.2 kg
0%
Snow peas, sliced
/g
450.0 g
0%
Pomegranate seeds
/g
120.0 g
0%
Spanish onion, sliced
/g
350.0 g
0%
Dressing
KNORR Thai Sweet Chilli Jam 920 g
/g
90.0 g
0%
Extra Virgin Olive Oil
/ml
280.0 ml
0%
KNORR Thai Lime Powder 500 g
/g
5.0 g
0%
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Salad
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Tri colour quinoa, cooked 2.0 kg
-
Roast pumpkin, diced 1.0 kg
-
Mini beetroot, cut into wedges 300.0 g
-
Dutch carrots, peeled and sliced 200.0 g
-
Spring onion, cut into wedges 200.0 g
-
Halloumi, sliced 1.2 kg
-
Snow peas, sliced 450.0 g
-
Pomegranate seeds 120.0 g
-
Spanish onion, sliced 350.0 g
Dressing
-
Extra Virgin Olive Oil 280.0 ml
Preparation
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Salad
- Cook quinoa until soft - drain and rinse.
- Roast the pumpkin, beetroot, carrots and onion until just coloured.
- Pan fry the Halloumi until crisp and coloured.
- Blanch snow peas.
- Take a bowl and mix all ingredients minus the pomegranate kernels.
- Fan the Halloumi on top.
-
Dressing
- In a small bowl mix KNORR Thai Sweet Chilli, oil and KNORR Lime Powder.
- Drizzle over salad and garnish with pomegranate seeds.
