Halloumi and Quinoa Salad

Serves 1
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Directions

  1. 1Heat up a frying pan with a little bit of olive oil.
  2. 2Place the halloumi slices in the pan.
  3. 3Turn the halloumi over when they have a golden color.
  4. 4Place rocket into a bowl.
  5. 5Add the quinoa.
  6. 6Add the beetroot.
  7. 7Add the parsley.
  8. 8Add the walnuts.
  9. 9Add the pomegranate.
  10. 10Add the grilled halloumi.
  11. 11Add the apple slices.
  12. 12In a small bowl, add lemon, pomegranate molasses, olive oil, and salt.
  13. 13Mix well.
  14. 14Pour the sauce over the salad.
  15. 15Mix gently.
  16. 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.