Peach, Sizzled Halloumi and Quinoa Salad recipe

Peach, Halloumi and Quinoa Salad – a healthy recipe full of different flavours

Ingredients
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

How to
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.

Recipe provided by Beautiful Country, Beautiful Fruit.

Recipe ID 34064

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