Halloumi, quinoa and pomegranate salad

Halloumi, quinoa and pomegranate salad

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

If you’re not eating halloumi you’re not living right. It’s one of the BEST goat/sheep’s milk cheeses, in my opinion. Whenever I see it mentioned on a menu I will be ordering that dish, no doubt. It’s salty and chewy with a crisp, toasted outer layer, which makes it impossible not to love. In this recipe we bake it into golden layers and crumble it over a slightly sweet quinoa salad. Yeah, quinoa: the grain (well, actually it’s a seed if we’re getting technical) you always hear people talking about in the supermarket because ‘It’s sooo good for you’. It’s also a deliciously nutty source of starch, protein and fibre and pairs really well with the crunch of the pomegranate seeds and pine nuts.

Ingredients

Quantity Ingredient
170g quinoa, rinsed thoroughly
3/4 teaspoon salt
250g halloumi
1 small red onion, peeled and finely sliced
50g raisins
50g pine nuts, lightly toasted
a large handful fresh coriander, roughly chopped
a large handful pomegranate seeds

Lime-pomegranate dressing

Quantity Ingredient
1 lime, juiced
1 tablespoon granulated sugar
2 tablespoons pomegranate molasses
3 tablespoons vegetable oil
a large pinch salt

Method

  1. Put the quinoa in a medium, lidded pot with 500 ml boiling water and the salt. Cook over a medium heat for 15 minutes until all the water has been absorbed. Remove from the heat, fluff with a fork and set aside to cool.
  2. While the quinoa cooks, slice the halloumi into roughly 5 mm thick slices and place on a foil-lined baking tray. Cook under the grill for 3–4 minutes, until golden. Flip over the cheese and scatter the sliced red onion onto the tray. Grill again until the other side of the cheese is golden. Remove the cheese from the grill and let it cool before breaking it into smaller pieces. Allow the onions to cook for a few minutes longer.
  3. Shake the dressing ingredients together in a lidded jar until emulsified. Stir half of the dressing into the quinoa along with the onions, raisins, pine nuts and coriander. Transfer to a platter. Scatter the halloumi and pomegranate seeds over, then drizzle the rest of the dressing over and serve.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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