smoky haloumi and quinoa salad

  • 1 cup (200g) white quinoa
  • 2 cups (500ml) water 
  • 450g mixed tomatoes, cut into wedges 
  • 1 cup baby spinach leaves 
  • 500g haloumi, sliced 
  • 6 sprigs lemon thyme
    finely shredded 
  • zest of 1 lemon 
  • 1 tablespoon extra virgin olive oil 

smoked paprika dressing

  • ¼ cup (60ml) lemon juice 
  • 1 teaspoon smoked paprika 
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon honey

 

  1. Place the quinoa and water in a saucepan over medium heat. Bring to the boil, reduce the heat to low, cover, and cook for 10 minutes. Remove from the heat and allow to stand, covered, for 5 minutes. Remove the lid and allow to cool. 
  2. To make the dressing, place the lemon juice, paprika, oil and honey in a large bowl and whisk to combine. Add the tomato, spinach and quinoa and toss to combine. Set aside. 
  3. Place the haloumi, thyme, lemon zest and oil in a bowl and toss to coat. Heat a non-stick frying pan over high heat. Add the haloumi and cook for 2 minutes. Turn and cook for a further 2 minutes or until golden. Serve with the salad. Serves 4.
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