Minted haloumi salad
Ingredients
- 1 ½ cups quinoa
- 2 cups vegetable stock made with 1 teaspoon salt-reduced stock powder and 2 cups water
- 12 cherry tomatoes, halved
- 425g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 120g haloumi cheese, chopped in chunks
- 4 cups fresh rocketarugulaX
- ½ cup fresh mint, chopped
- 1 lemon, zest and juice
- 1 tablespoon olive oil
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Instructions
1 Cook quinoa following packet directions then set aside to cool.
2 Heat a non-stick frying pan. Add haloumi and fry until golden brown. Set aside to cool.
3 In a large bowl combine the remaining ingredients. Add quinoa and haloumi. Sprinkle over lemon zest and drizzle with lemon juice. Mix well.
4 Serve with extra chopped fresh mint if you prefer.
Variations
Make it gluten free: Use gluten-free stock and check haloumi is gluten free.
Nutrition Info (per serve)
-
Calories 425cal
-
Kilojoules 1780kJ
-
Protein 22g
-
Total fat 18g
-
–Saturated fat 7g
-
Carbohydrates 55g
-
–Sugars 5g
-
Dietary fibre 8g
-
Sodium 770mg
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Calcium 320mg
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Iron 5.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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