Wednesday, 14 December 2022 / Topics:
- Time 25 minutes
- Serves 4
- Difficulty easyPeasy
Ingredients: (serves 4)
⅔ Cup quinoa
1 Tablespoon olive oil, plus 1 tablespoon extra
2 Bunches of broccolini, cut into 5cm lengths
400g Tin chickpeas, drained and rinsed
¼ Cup pumpkin seeds
¼ Cup sunflower seeds
4 Spring onions, thinly sliced
½ Bunch of parsley, leaves picked
½ Bunch of coriander, leaves picked
150g Seedless purple grapes, halved
Juice of 1 lemon
1 Tablespoon Dijon mustard
300g Haloumi, thickly sliced
Method:
- Bring a large saucepan of water to the boil. Boil quinoa for 10-12 minutes or until tender. Drain and set aside.
- Meanwhile, heat one tablespoon oil in a large frying pan over medium heat. Cook broccolini for 2-3 minutes or until tender and lightly charred. Transfer to a large bowl. Add quinoa, chickpeas, pumpkin seeds, sunflower seeds, spring onion, parsley, coriander and grapes.
- Combine lemon juice, mustard and remaining one tablespoon oil in a small bowl. Pour over salad and toss to coat.
- Return pan to medium heat. Cook haloumi for 2-3 minutes each side or until golden brown.
- Divide salad between serving plates and top with warm haloumi.
- Energy
- Total Fat
- Sat Fat
- Total Carb
- Sugar
- Sodium
- Protein
- Fibre
