Quinoa and Halloumi Salad

Name: Quinoa and Halloumi Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 g (7oz) quinoa; 150 g (5oz) fresh or frozen peas; 3 spring onions, finely sliced; 70 g bag rocket; 2 tbsp. rapeseed oil, plus extra to brush; Finely grated zest and juice of 1 lemon; 250 g pack halloumi cheese; Small handful each fresh mint and parsley, roughly chopped

Originally from South America, quinoa is packed with protein and absorbs flavours easily. You’ll turn to this tasty recipe time and time again.

By The GH Kitchen TeamPublished: 06 August 2012

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Ingredients

200 g (7oz) quinoa
150 g (5oz) fresh or frozen peas
3 spring onions, finely sliced
70 g bag rocket
2 Tbsp. rapeseed oil, plus extra to brush
Finely grated zest and juice of 1 lemon
250 g pack halloumi cheese
Small handful each fresh mint and parsley, roughly chopped

Directions

1. Step 1
  Put the quinoa into a large pan and cover well with water. Bring to the boil and simmer until tender - about 20min. Add fresh or frozen peas to the pan for the final 2min of cooking.
2. Step 2
  Put the spring onions and rocket into a large serving bowl. In a small jug, mix together the rapeseed oil, lemon zest and juice, and plenty of seasoning. Set aside.
3. Step 3
  Preheat a griddle pan over high heat. Cut the halloumi into 5mm (¼in) thick slices and brush both sides with oil. Grill for 4min, turning once, or until the cheese has charred lines on both sides and has softened. Transfer to a board and leave to cool.
4. Step 4
  Drain the cooked quinoa mixture and run under cold water to cool it quickly. Drain well and add to the serving bowl. Rip the halloumi into bite-sized pieces and add to the bowl, together with the herbs and dressing. Toss everything together and check the seasoning before serving.

Per Serving:

Calories: 435
Total carbs: 33 g
Sugars: 5 g
Total fat: 25 g
Saturated fat: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time