Quinoa, chard and halloumi salad
Serves 2 as a main, 4 as a side
1 cup quinoa (I use a combination of red and white)
olive oil, for cooking and dressing the salad
200g chard, finely chopped
zest and juice of half a lemon
1/2 teaspoon ground cumin
1/2 teaspoon dried red chilli flakes
40g rocket, finely chopped
100g halloumi, cut into chunky cubes
1/4 cup toasted pumpkin seeds
Cook the quinoa according to pack instructions. Drain thoroughly and set aside to ‘air-dry’ for about 30 minutes.
Heat 1 tablespoon olive oil in a pan and flash fry the chard until wilted. Season with salt and a generous grinding of black pepper. Add the quinoa to the chard and season with lemon zest and juice, cumin and chilli. Remove from the heat, toss through the finely chopped rocket and drizzle with about 2 tablespoons extra virgin olive oil. Transfer to a serving bowl.
Pan fry the halloumi until golden on both sides. Spritz with lemon juice and a little sea salt. Top the quinoa with the halloumi cubes and scatter with toasted pumpkin seeds. Serve either warm or at room temperature.
Thank you bibbyskitchenat36.com for this great recipe!