Halloumi and Quinoa Salad
Serves 1
Directions
- 1Heat up a frying pan with a little bit of olive oil.
- 2Place the halloumi slices in the pan.
- 3Turn the halloumi over when they have a golden color.
- 4Place rocket into a bowl.
- 5Add the quinoa.
- 6Add the beetroot.
- 7Add the parsley.
- 8Add the walnuts.
- 9Add the pomegranate.
- 10Add the grilled halloumi.
- 11Add the apple slices.
- 12In a small bowl, add lemon, pomegranate molasses, olive oil, and salt.
- 13Mix well.
- 14Pour the sauce over the salad.
- 15Mix gently.
- 16Serve.
Ingredients
- rocket
- quinoa cooked in beetroot water
- beetroot
- parsley
- walnuts
- pomegranate
- halloumi
- apple
- lemon
- pomegranate molasses
- olive oil
- salt
Equipment
frying pansalad bowl
Tips
- For the beetroot, you can use raw, cooked, or roasted, but it is preferable to avoid the cooked version, or cook it very shortly.
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