This flavour-packed healthy salad is perfect for serving in the winter months.
Preparation: 15 minutes
Cooking: 20 minutes
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
2tbsp olive oil
1tbsp lemon juice
1tsp Dijon mustard
1tsp clear honey
Salt and freshly ground black pepper
|Nutritional values||Per serving||Per 100g|
|of which saturates||12.5g||5g|
|of which sugars||14.1g||5.7g|
- 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.
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.