Menu

I work in ...

Continue

Content is being adapted
based on your type of business

Char Halloumi on warm quinoa salad

Cyprus originated cheese, meets Bolivia grains and then dressed with Thai flavours in this bright, colourful, flavoursome salad. A must try on every menu.

Char Halloumi on warm quinoa salad – Recipe
−
+

Salad

  • Tri colour quinoa, cooked 2.0 kg
  • Roast pumpkin, diced 1.0 kg
  • Mini beetroot, cut into wedges 300.0 g
  • Dutch carrots, peeled and sliced 200.0 g
  • Spring onion, cut into wedges 200.0 g
  • Halloumi, sliced 1.2 kg
  • Snow peas, sliced 450.0 g
  • Pomegranate seeds 120.0 g
  • Spanish onion, sliced 350.0 g

Dressing

Preparation

  1. Salad

    • Cook quinoa until soft - drain and rinse.
    • Roast the pumpkin, beetroot, carrots and onion until just coloured.
    • Pan fry the Halloumi until crisp and coloured.
    • Blanch snow peas.
    • Take a bowl and mix all ingredients minus the pomegranate kernels.
    • Fan the Halloumi on top.

  2. Dressing

    • In a small bowl mix KNORR Thai Sweet Chilli, oil and KNORR Lime Powder.
    • Drizzle over salad and garnish with pomegranate seeds.