South African Peach, Sizzled Halloumi and Quinoa Salad
This flavour-packed healthy salad is perfect for serving in the winter months.
Preparation: 15 minutes
Cooking: 20 minutes
Serves: 2
75g red, black & white quinoa (or just use one colour)
1tsp vegetable stock powder
2 South African peaches or nectarines, pitted and sliced
50g spinach and watercress salad
20g whole almonds, toasted
120g Halloumi cheese, sliced
40g pomegranate seeds
Dressing:
2tbsp olive oil
1tbsp lemon juice
1tsp Dijon mustard
1tsp clear honey
Salt and freshly ground black pepper
Rinse the quinoa in a sieve, then cook it in simmering water with the stock powder for 15 minutes, until tender. Drain well and cool for a few minutes.
Combine the warm quinoa with the South African peaches or nectarines and the spinach and watercress. Share between 4 plates and scatter the almonds on top.
Heat a large non-stick frying pan and dry-fry the slices of Halloumi for 1-2 minutes on each side, until golden brown. Share them between the salads.
To make the dressing, put the olive oil, lemon juice, mustard and honey into a small saucepan and warm over a low heat, whisking together to combine. Season with a little salt and pepper, then drizzle the dressing over the salads. Serve, sprinkled with pomegranate seeds.
Cook’s tips:
Try using walnut oil in the dressing instead of olive oil.
South African peaches taste so good with grilled Halloumi – try the combination as a topping for toasted sourdough, with a few rocket leaves and a splash of balsamic vinegar.
