When the long, warm days are here, fresh summery salads are a must! Great as a lunch or a light dinner, this Middle-Eastern inspired meal will have you feeling energised and ready for summer adventures.
Feel free to add in or take away any of the salad ingredients, the important part of this recipe is the mouth-watering grilled halloumi and quinoa.
Halloumi and quinoa fattoush (salad). Original here.
To serve 4, you’ll need:
- 2 brown pittas, torn into pieces
- 5 tbsp olive oil
- 2 lemons, juiced
- 1 garlic clove, crushed
- 250g block halloumi, sliced
- 250g quinoa
- 350g tomatoes, quartered
- 1 large cucumber, halved and sliced
- 4 spring onions, sliced
- 1/2 small bunch of mint, chopped
- 1/2 small bunch of dill, chopped
1/. Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
2/. Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
3/. Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.