Char Halloumi on warm 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
Salad
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Tri colour quinoa, cooked 2 kg
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Roast pumpkin, diced 1 kg
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Mini beetroot, cut into wedges 300 g
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Dutch carrots, peeled and sliced 200 g
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Spring onion, cut into wedges 200 g
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Halloumi, sliced 1.2 kg
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Snow peas, sliced 450 g
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Pomegranate seeds 120 g
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Spanish onion, sliced 350 g
Dressing
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Extra Virgin Olive Oil 280 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.
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Dressing
- In a small bowl mix KNORR Thai Sweet Chilli, oil and KNORR Lime Powder.
- Drizzle over salad and garnish with pomegranate seeds.