Minted haloumi salad
Serves: 4
Time to make: 20 mins
Ingredients
- 1 ½ cups quinoa
- 2 cups vegetable stock made with 1 teaspoon salt-reduced stock powder and 2 cups water
- 12 cherry tomatoes, halved
- 425g can chickpeas, drained, rinsed
- 120g haloumi cheese, chopped in chunks
- 4 cups fresh rocket
- ½ cup fresh mint, chopped
- 1 lemon, zest and juice
- 1 tablespoon olive oil
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Instructions
1 Cook quinoa following packet directions then set aside to cool.
2 Heat a non-stick frying pan. Add haloumi and fry until golden brown. Set aside to cool.
3 In a large bowl combine the remaining ingredients. Add quinoa and haloumi. Sprinkle over lemon zest and drizzle with lemon juice. Mix well.
4 Serve with extra chopped fresh mint if you prefer.
Variations
Make it gluten free: Use gluten-free stock and check haloumi is gluten free.
Nutrition Info (per serve)
-
Calories 425 cal
-
Kilojoules 1780 kJ
-
Protein 22 g
-
Total fat 18 g
-
Saturated fat 7 g
-
Carbohydrates 55 g
-
Sugar 5 g
-
Dietary fibre 8 g
-
Sodium 770 mg
-
Calcium 320 mg
-
Iron 5.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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