Serves 2
Ingredients
1/3 cup white, red and black quinoa (uncooked)
100g frozen petit pois
100g frozen edamame beans (optional)
250g pack halloumi
Handful of fresh watercress
Handful of other salad leaves such as spinach, lettuce, radicchio etc
1 red chilli, deseeded, finely slice
1 lemon juiced
Extra virgin olive oil
Sea salt and freshly ground black pepper
Method
Cook the quinoa according to pack instructions. Add the peas and edamame (if using) for the final 2 minutes of cooking time, then drain and set aside.
Meanwhile, cut halloumi into 8 slices. To make the dressing, whisk the extra virgin olive oil with the lemon juice until emulsified; season and set aside. Heat a frying pan and fry the halloumi for 1-2 minutes on each side, until golden.
To assemble the salad, mix the warm quinoa, peas and edamame with the salad leaves. Toss through the dressing, then arrange on a platter and top with the halloumi slices and red chilli.
Serve immediately
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