BBQ Halloumi Summer Harvest Bowls
Charred Corn, Cherry Tomatoes & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Reap the harvest of summertime with easy-to-manage vegetarian bowls. They’re overflowing with bright veggies, from handfuls of light baby greens to halved cherry tomatoes to charred yellow kernels of fresh corn that you’ll slip onto the barbecue to soften and sweeten. Halloumi is the cheese of choice for grilling and it delivers a satisfying salty squeak. Complete each serving with fluffy white quinoa, sunflower seeds and a drizzle of honey-Dijon vinaigrette.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Multicoloured cherry tomatoes
- 1 Ear of corn
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Sunflower seeds
- 95g White quinoa
- 125g Halloumi
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
43 g
Saturated Fat
14 g
Sodium
1830 mg
Total Carb
81 g
Sugars
15 g
Protein
32 g
Fibre
9 g
Preparation
Cook the quinoa
Heat the BBQ on high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅔ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Grill the corn
Meanwhile, toss the corn (shuck if necessary) with a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob. Reserve the bowl and grill pan, if using.
Mise en place
Meanwhile, halve the tomatoes. In a small bowl, combine the tomatoes, a drizzle of oil and S&P.
Grill the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 30 sec. to 1 min. per side, until golden brown. Transfer to a plate.
Make the salad
In the reserved bowl, combine the quinoa, baby greens, ½ the vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Top with the halloumi, corn and tomatoes. Drizzle with the remaining vinaigrette. Garnish with the sunflower seeds. Bon appétit!
