Name: Halloumi Salad With Quinoa, Cucumber & Pomegranate
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0
Ingredients: 200g quinoa; 250g halloumi, sliced; One large cucumber, diced; 150g cherry tomatoes, halved; 100g pomegranate seeds; ½ red onion, finely sliced; Large handful fresh mint, roughly chopped; Large handful fresh parsley, roughly chopped; 40g toasted almonds, roughly chopped; One tbsp olive oil; Black pepper; Three tbsp extra virgin olive oil; Juice of one large lemon; One tsp honey; One tsp Dijon mustard; One small garlic clove, finely grated; One tbsp fresh mint, finely chopped; Salt and freshly ground black pepper

This colourful Mediterranean-inspired salad brings together golden grilled halloumi, fluffy quinoa, crisp cucumber, juicy pomegranate and fresh herbs. The lemon and mint dressing adds plenty of freshness, while the halloumi gives the salad a satisfying savoury bite.

Halloumi Salad With Quinoa, Cucumber & Pomegranate

Serves: 4

Cooking time: 15 minutes minutes

Level: Easy

Print Recipe

Ingredients

200g quinoa
250g halloumi, sliced
One large cucumber, diced
150g cherry tomatoes, halved
100g pomegranate seeds
½ red onion, finely sliced
Large handful fresh mint, roughly chopped
Large handful fresh parsley, roughly chopped
40g toasted almonds, roughly chopped
One tbsp olive oil
Black pepper
Three tbsp extra virgin olive oil
Juice of one large lemon
One tsp honey
One tsp Dijon mustard
One small garlic clove, finely grated
One tbsp fresh mint, finely chopped
Salt and freshly ground black pepper

Instructions

Method

Cook the quinoa. Rinse the quinoa well, then place in a saucepan with 400ml water. Bring to the boil, reduce the heat and simmer for around 12–15 minutes until the liquid has been absorbed. Remove from the heat and leave covered for five minutes before fluffing with a fork.
Make the dressing. Whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic and chopped mint. Season with salt and pepper.
Cook the halloumi. Heat a non-stick frying pan over medium-high heat. Lightly brush the halloumi with olive oil and cook for two to three minutes on each side until golden and lightly charred.
Build the salad. Add the cooled quinoa, cucumber, tomatoes, pomegranate, red onion, mint, parsley and toasted almonds to a large serving bowl.
Pour over most of the dressing and gently toss everything together.
Arrange the golden halloumi over the top and drizzle with the remaining dressing.
Finish with extra pomegranate seeds, fresh mint and a little freshly ground black pepper.

Cver Tip

For even more flavour, add a pinch of sumac to the dressing. Its bright, citrusy tang works beautifully with the salty halloumi and sweet pomegranate.

Serve slightly warm or at room temperature for the best flavour.