Quinoa Salad with Pan Fried Halloumi Cheese

Ingredients

• 100g of quinoa
• 30g wild rocket leaves
• 30g mixed leaf salad
• 100g of cucumber
• 150g of baby plum tomatoes
• 1 red bell pepper
• 225g of halloumi cheese ^alternative

Dressing

• ½ glass of olive oil
• ½ lemon
• 1 garlic clove (crushed)
• salt and pepper
• a handful of fresh coriander

Method

Rinse 100g of quinoa thoroughly in cold water.

Bring 300ml of water to a boil in a small pan over high heat and add the quinoa.

Stir, cover with a lid, reduce the heat to low and simmer for 20 minutes until most of the water has been absorbed.

Remove from the heat, drain off any excess water and stand until cool down.

Place into a bowl.

Separate the grains with a fork and leave them for later.

Meanwhile when the quinoa is cooking.

In a jug combine olive oil and crushed garlic, squeeze ½ of a lemon and add the juice.

Season with some salt and pepper.

Chop finely fresh coriander, add to the mixture and blend all together using the hand blender for a while until all ingredients are well combined making a nice dressing.

Place into a sauce glass and leave for later.

Wash the vegetables.

Dice the cucumber and pepper into small cubes, and halve the plum tomatoes.

Place into a bowl and leave for later.

Slice the halloumi cheese and place it in a frying pan lightly greased with oil.

Fry for a few minutes on each side until crispy and brown outside.

When all ingredients are ready, the cheese fried and the quinoa cooled down let’s make a salad.

Into a bowl or plate put mixed salad and wild rocket leaves.

Put a portion of quinoa, cucumber, pepper and tomatoes.

Lay out the halloumi cheese and drizzle it with the dressing.

Mix gently and enjoy the taste.