Watermelon, Halloumi and quinoa salad
A fresh but filling summer salad with protein-packed quinoa for slow release energy. Cook the Halloumi on the barbecue for extra flavor!
Per serving:
608kcals, 38.6g fat (19.8g saturated), 38.6g carbs, 2.6g sugars, 28.8g protein, 3.7g fibre, 1.044g sodium
Prep: Cook: |
20 minutes 5 minutes |
|
Difficulty: | Easy | |
Serves: | 4 |
Ingredients |
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200g raw quinoa |
2 x 200g blocks of Halloumi, sliced ½cm thick |
1 large handful rocket or watercress |
½ a watermelon, peeled and chopped into bite-sized pieces |
For the dressing: |
3 tbsp extra-virgin olive oil |
Juice of ½ a lemon |
1 tsp honey |
Pinch of chilli flakes |
Salt and black pepper |
directions
1 Cook the quinoa according to package instructions, then drain well and set aside.
2 In a jar, mix together all of the ingredients for the dressing. Close the lid tightly and shake to combine.
3 Brush the Halloumi on both sides with oil. Heat a dry frying pan or griddle pan over a medium-high heat, or turn the barbecue on to a high heat. Cook the Halloumi slices for 2-3 minutes per side until golden and crispy.
4 Stir most of the dressing into the quinoa, then divide between serving plates. Top each portion with a handful of rocket, then add the watermelon and Halloumi. Drizzle over the remaining dressing to serve.