- Prep Time:15 mins
- Cook Time:20 mins
Haloumi, Quinoa & Sweet Roasted Almond Salad
Zingy mandarine segments, grilled haloumi, honey almonds and added sliced beetroot come together to create a perfect lunch or accompaniment. This quick and easy recipe combines salty, sweet and crunchy to make a seriously scrumptious salad that is sure to impress.
Original recipe by Phoodie | 18.4.16
+1 1 CAN (425g) EDGELL SLICED BEETROOT
- 420g haloumi
- 80g rocket
- 120g spinach leaves
- 1 cup uncooked quinoa
- ½ bunch mint
- 2 mandarins
- 1½ cups honey roasted almonds – store bought (I get mine from the supermarket)
- For the dressing:
- 1 tablespoon honey
- 1½ tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Cook the quinoa as per the instructions on the packet. I use tri-colour quinoa but any will do!
Once cooked, spread it across a large platter to cool it down.
In a bowl, place the rocket, spinach, mint, mandarin segments. Set aside.
Slice haloumi into 1.5cm wide pieces, pat dry with paper towel and pan fry on both sides until dark golden. No need to use any oil if using a non stick pan, if you need to use oil, only use a light spray to ensure cheese doesn’t stick to pan. Once each piece is done, set aside on paper towel.
To make dressing, combine honey, balsamic and oil in a bowl whisking with a fork (or shake in a jar).
Toss cooled quinoa through salad mix. Add dressing, gently toss to coat quinoa and salad mix.
ADD WELL DRAINED EDGELL BEETROOT SLICES..
Reserve a few nuts for garnish, add remaining nuts to salad just prior to serving and gently toss through.
Top salad with haloumi slices and a few more nuts.
Scrape the mandarin segments well to remove the bitter strands and pith.