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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Quinoa & halloumi tabbouleh
The halloumi makes this salad substantial and filling, so it works well for both lunch and as a side. Perfect for meal prepping!

Quinoa & halloumi tabbouleh

Servings: 6

Ingredients

1 cup quinoa
1 litre water
1 tbsp NOMU Vegetable STOCK
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
2 tbsp lemon juice
Zest of 1 lemon (optional)
½ tsp sugar
NOMU Sea Salt and Black Pepper
2 small Mediterranean cucumbers
1 red pepper
1 cup fresh Italian parsley
250g halloumi cheese

Directions

Place the quinoa in 1 litre water with the Vegetable STOCK. Bring to a boil and simmer until the grains are cooked but still have some bite to them. Remove from the heat and drain well in a colander. Place in a large mixing bowl to cool.

Make a dressing by whisking together the Olive Oil, lemon juice, lemon zest and sugar. Season to taste with Sea Salt and Black Pepper.

Slice the cucumbers in half lengthways and use a teaspoon to scrape out the seeds. Thinly slice each half on the diagonal and add to the quinoa. Halve and de-seed the red pepper and slice into chunks. Add to the quinoa along with the roughly chopped Italian parsley. Pour over the dressing and toss well.

Finally, slice the halloumi and fry in a pan or griddle pan until nicely browned. Add to the salad and serve immediately.

 

Tips: You can add any of your favourite roasted vegetables such as butternut, peppers, shallots, baby marrows, eggplant or artichokes.

 

Ingredients

1 cup quinoa
1 litre water
1 tbsp NOMU Vegetable STOCK
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
2 tbsp lemon juice
Zest of 1 lemon (optional)
½ tsp sugar
NOMU Sea Salt and Black Pepper
2 small Mediterranean cucumbers
1 red pepper
1 cup fresh Italian parsley
250g halloumi cheese

Directions

Place the quinoa in 1 litre water with the Vegetable STOCK. Bring to a boil and simmer until the grains are cooked but still have some bite to them. Remove from the heat and drain well in a colander. Place in a large mixing bowl to cool.

Make a dressing by whisking together the Olive Oil, lemon juice, lemon zest and sugar. Season to taste with Sea Salt and Black Pepper.

Slice the cucumbers in half lengthways and use a teaspoon to scrape out the seeds. Thinly slice each half on the diagonal and add to the quinoa. Halve and de-seed the red pepper and slice into chunks. Add to the quinoa along with the roughly chopped Italian parsley. Pour over the dressing and toss well.

Finally, slice the halloumi and fry in a pan or griddle pan until nicely browned. Add to the salad and serve immediately.

 

Tips: You can add any of your favourite roasted vegetables such as butternut, peppers, shallots, baby marrows, eggplant or artichokes.

 

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