“I absolutely love quinoa! One of the best sources of protein for vegetarians, this hearty salad is vibrant, fresh and fun and just quietly, who doesn’t love some crispy halloumi?!”

Ingredients

  • 1 cup of cooked quinoa
  • 1 cup of pomegranate seeds
  • 2 handfuls of baby spinach
  • 1 small avocado, diced
  • 1 cucumber, diced
  • 1 red capsicum, diced
  • 1/2 cup of mint leaves, torn
  • 1/2 block of halloumi, cut into thin slices
  • 1/3 cup olive oil
  • Zest of 1/2 lemon
  • Salt and pepper to taste

Method

  1. Combine cooked quinoa and pomegranate seeds. Mix well.
  2. Add in spinach, avocado, capsicum and cucumber. Stir to combine.
  3. Combine lemon zest and olive and season with salt and pepper. Pour over salad.
  4. Add in torn mint leaves. Stir well and place in an air tight container. Refrigerate foe 30 minutes to allow flavours to infuse the quinoa.
  5. Fry slices of halloumi over a medium heat in a fry pan until golden and crispy on each side. Add to the top of the salad just before serving.