Quinoa Salad with Halloumi

• A fresh and flavourful salad.
• Can be made in less than half an hour!
• Protein-rich, meaning you feel fuller for longer.
• Serve with pan-friend halloumi and zesty lemon dressing.

Express Quinoa - White & Red 250g (Quinola)

1 pack Instant Quinoa

Goji Berries 500g (Healthy Supplies)

1 handful Goji Berries

Pine Nuts [Kernels], 250g (Healthy Supplies)

2 tbsp Pine Nuts (toasted)

Clearspring Italian Extra Virgin Olive Oil 500g

6 tbsp Extra Virgin Olive Oil

Mixed Herbs, Organic 50g (Sussex Wholefoods)

1 tbspMixed Herbs

Garlic Powder 100g (Hampshire Foods)

1 tbsp Garlic Powder

Lemon Juice 250ml (Sunita)

1 tbsp Lemon Juice

Horseradish Mustard, Organic 125g (Biona)

1 tbsp Horseradish Mustard

Other Ingredients

• Butternut squash (peeled and deseeded)
• Pan fried halloumi slices
• Fresh mint (washed and chopped)
• Cucumber (diced and de-seeded)

Method

1. Pre heat your oven to about gas mark 6. Cut your butternut squash into small cubes. Toss in a drizzle of olive oil, the mixed herbs and garlic powder. Evenly scatter onto a baking tray and roast for 30 minutes.
2. Empty the instant pre-cooked quinoa into a large mixing bowl. Add the goji berries, cucumber, mint and pine nuts.
3. Make the dressing. I find it best to do in a mason jar. Just add the lemon juice, horseradish mustard and the rest of the olive oil. Shake until combined! Set aside until you are ready to serve.
4. When the butternut squash is lovely and golden, add to the rest of the salad and stir to combine.
5. In a non-stick frying pan lightly fry the halloumi slices until they are golden on both sides.
6. Drizzle the dressing over the quinoa salad and top with halloumi. Serve while the cheese is still warm for optimum eating experience.