Ensalada de halloumi y quinoa
Directions
- 1Preheat oven to 200º. Line a baking tray with baking paper. Spread cubed sweet potato on the tray, drizzle with 1 tbsp olive oil, and season with salt and pepper. Bake for 30 minutes, until golden.
- 2Cook quinoa according to package directions.
- 3In a jar, whisk together 2 tbsp olive oil, 1 tbsp white wine vinegar, 2 tsp maple syrup, and 2 tsp Dijon mustard. Season to taste.
- 4Pat halloumi dry. Heat a lightly oiled frying pan over medium-high heat. Cook halloumi for 1-2 minutes per side, until golden. Chop into bite-sized pieces.
- 5Combine cooked sweet potato, quinoa, halved cherry tomatoes, diced cucumbers, pomegranate arils, roasted flaked almonds, chopped parsley, chopped red onion, and halloumi in a large bowl.
- 6Pour dressing over the salad and serve.
Ingredients
- 1 sweet potato
- 1 tbsp extra virgin olive oil
- 0 sea salt
- 0.5 cup quinoa
- 200 g cherry tomatoes
- 4 baby cucumbers
- 0.5 cup pomegranate arils
- 0.25 cup flaked almonds
- 0.125 bunch parsley
- 1 tbsp red onion
- 200 g halloumi
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- 2 tsp Dijon mustard
Equipment
ovenbaking traybaking paperfrying pan