Carb-Wise: Halloumi & Quinoa Salad
with Toasted Sunflower Seeds
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
Close your eyes and think of Cyprus, birthplace of halloumi. Imagine turquoise waves lapping against the shore below the veranda of your terracotta-roofed house... and what’s on your plate? Juicy cherry tomatoes, parsley, baby greens and cucumber, tossed with nutty red-and-white quinoa and that lip-smackingly salty seared cheese. Scatter a handful of toasted sunflower seeds on top for extra crunch, drizzle with a honey and red wine vinaigrette, and embark on a dinnertime vacation!
We will send you:
- 140g Cherry tomatoes
- 1 Bunch of parsley
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cucumber
- 15ml Red wine vinegar
- 7g Honey
- 95g Red & white quinoa
- 25g Sunflower seeds
- 125g Halloumi
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Medium pot
Total Fat
52 g
Saturated Fat
14 g
Sodium
1530 mg
Total Carb
72 g
Sugars
11 g
Protein
31 g
Fibre
8 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, halve the tomatoes. Roughly chop the parsley leaves and stems. Halve the cucumber lengthwise; thinly slice crosswise on an angle. Rinse the halloumi and pat dry with paper towel; thinly slice. In a small bowl, make the vinaigrette by combining the vinegar, honey, 3 tbsp oil (double for 4 portions) and S&P.
Toast the sunflower seeds
In a large pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a large bowl and season with a generous pinch of the spices and S&P. Wipe out and reserve the pan.
Sear the halloumi
In the same pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate.
Make the salad
In a large bowl, combine the tomatoes, cucumber and baby greens. Add ⅔ of the vinaigrette; toss well.
Finish & serve
To the bowl of sunflower seeds, add the quinoa, ½ the parsley, and the remaining vinaigrette and spices; toss well. Divide the quinoa between your plates. Top with the salad and halloumi. Garnish with the remaining parsley. Bon appétit!
