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A plate of halloumi quinoa salad, with extra lemon dressing to the side.

Halloumi Quinoa Salad

Robyn
This easy vegetarian grilled halloumi salad with quinoa and crunchy vegetables is a delicious main dish and side salad.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Side Dish
Cuisine Modern english/modern australian
Servings 2 people
Calories 386 kcal

Equipment

  • 1 non stick frying pan for frying the halloumi
  • 1 medium saucepan for cooking the quinoa

Ingredients
  

  • 40g ¼ c quinoa cooked according to packet
  • 1½ tablespoons olive oil
  • ½ tablespoon lemon juice
  • ½ teaspoon chilli flakes
  • 1½ tablespoons sesame seeds
  • 150g (5 oz) halloumi
  • ⅓ small bulb fennel finely sliced with knife or vegetable peeler
  • large handful rocket (arugula)
  • 10cm (4 inches) cucumber sliced in half moons
  • 3 radishes sliced
  • 20g (2 tablespoons) walnuts toasted and roughly chopped
  • A little extra olive oil for frying the halloumi

Instructions
 

  • Cook the quinoa according to the packet instructions and leave to cool. (Or see the instructions in the notes section below.)

Make the dressing

  • Make the dressing by whisking the olive oil with the lemon juice and season with black pepper (no need for salt as the halloumi is salty), then place to one side.

Assemble the salad

  • Place the cooked quinoa into a mixing bowl of serving bowl along with the fennel, rocket (arugula), cucumber, radishes and chopped walnuts. Pour over the dressing and gently mix. Tip onto a serving dish or divide onto 2 plates.

Fry the halloumi

  • Mix the chilli flakes and sesame seeds together on a small plate. Slice the halloumi into 1 cm (⅓ inch) thick slices, then press them into the seed mixture, coating both sides.
  • Heat a non stick pan on medium heat and put a drizzle of oil in it (about ½ tsp) then fry the halloumi for a couple of minutes each side until golden. You may need to fry it in two batches.
  • Carefully place the halloumi slices onto the quinoa salad.
  • Best served serve straight away.

Notes

HOW TO COOK QUINOA:
Place the quinoa with ½ c / 120ml water in a small pan. Bring to the boil, then lower the heat and simmer gently for 15 minutes. Take off the heat, cover with a lid and let it rest for 5 minutes.
MAKE AHEAD / MEAL PREP
You can make components of the salad ahead of time, but I would recommend cooking the halloumi cheese just before eating.
    • Quinoa: You can cook the quinoa and keep in the fridge, covered, for up to 3-4 days.
    • Dressing: You can also make the dressing up to 2 days ahead and store in the fridge. Let it come to room temperature before using.
INGREDIENTS NOTES AND SUBSTITUTIONS
Chilli Flakes: add ¼ teaspoon more if you want a spicier halloumi
Halloumi cheese - this Cypriot cheese remains firm when heated. If you don't have it or like it, substitute with feta.
Quinoa - tri colour quinoa (as in the images) or white quinoa 
Rocket (arugula) - or substitute with baby spinach or cos lettuce.
Fennel - this crunchy vegetable with a mild aniseed flavour adds freshness and texture to the salad. Substitute with finely chopped celery.
Walnuts - substitute pecans or hazelnuts, or to make it nut free add pepitas/pumpkin seeds or leave out altogether.

Nutrition

Calories: 386kcalCarbohydrates: 6gProtein: 18gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 932mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 203IUVitamin C: 7mgCalcium: 832mgIron: 1mg
Keyword halloumi salad, quinoa salad

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