Halloumi & Avocado Salad
This Mediterranean style Halloumi and Avocado Salad has creamy avocado, melty grilled halloumi cheese, fluffy quinoa, peppery rocket, earthy chickpeas and crunchy cucumber, all tossed in a honey mustard dressing. The halloumi, chickpeas and quinoa provide enough protein to make this salad a complete meal making it the perfect for light lunch or serve as a side to your favourite protein.
Servings: 4
Calories: 672kcal
Equipment
- Large frying pan or skillet
- Sharp knife
- Chopping Board
- Large saucepan
- Fine mesh sieve
- Whisk
- Salad bowl
Ingredients
- 1 cup white quinoa
- 225 grams halloumi sliced
- drizzle extra virgin olive oil
- 240 grams cooked chickpeas from a 400 gram can, drained and rinsed
- 120 grams arugula
- 1 Lebanese cucumber diced
- ¼ red onion peeled and thinly sliced
- 1 avocado thinly sliced
- small bunch bunch dill
Honey Mustard Dressing
- 2 teaspoons honey
- 2 tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- sea salt flakes to taste
- cracked black pepper to taste
Instructions
- Pour quinoa into a large saucepan and top with tap water. Swirl the quinoa around to rinse and then strain through a metal sieve. Return the rinsed quinoa to the saucepan along with 1 and ¾ cups water. Place onto the stovetop and bring to a boil. Once boiling, reduce to a simmer until most of the water has been absorbed by the quinoa. Turn off the heat and place the lid onto the pan so that the quinoa can continue to steam. Fluff the quinoa with a fork and then pour out into a large salad bowl and allow to cool to room temperature.
- While the quinoa is cooking, prepare the dressing. Add the honey, mustard, olive oil, lemon juice and sea salt to a small bowl and whisk to combine until smooth and well combined.
- Next, prepare the haloumi. Heat a large frying pan to a medium heat. Add a drizzle of olive oil and then the slices of haloumi to the pan. Fry for a few minutes until golden brown. Flip each slice over and fry until golden brown on the other side. Once cooked turn off the heat and transfer the halloumi to a plate. You may need to do this in two batches, depending on the size of your pan.
- Assemble the salad by adding the cooked and cooled quinoa, chickpeas, arugula, cucumber and red onion to a salad bowl. Top with dressing and toss to combine. Top with the avocado slices and cooked halloumi Serve straight away.
Notes
Nutrition facts are an estimate only and are based on this salad being served as a main meal.
Nutrition
Calories: 672kcal | Carbohydrates: 57g | Protein: 26g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 778mg | Potassium: 917mg | Fiber: 12g | Sugar: 9g | Vitamin A: 893IU | Vitamin C: 19mg | Calcium: 685mg | Iron: 5mg