What is Halloumi anyway?
I was first introduced to this ingredient by the lovely wellanicity and her oriental stir fry, find her recipe here. Originating from Cyprus, halloumi is a white cheese usually made from sheep or goats milk. It is not too unlike mozzarella in texture and has a salty taste. Halloumi has a high melting point and so it can be grilled or fried without melting, making it very versatile. It is usually accompanied with vegetables or in salads. It is traditionally garnished with mint. It has good protein and calcium content, although like all cheese can be high on the fat side. However lighter versions are now available. I bought mine in Tesco. This is a new found ingredient in my kitchen. I hope you enjoy it as much as I have.
- Quinoa (approx 60g to 70g per person)
- Halloumi (approx 100g per person)
- Flaked almonds
- Mint leaves
- Balsamic vinegar
- Olive oil
- Rinse the quinoa under a sieve, add to a pot with twice the amount of water or stock for extra flavour.
- Bring to the boil and simmer it according to instructions on the packet. Usually simmer for approximately 15 minutes or until all the water is absorbed.
- For the dressing add 3 tbsp olive oil and 2 tbsp of balsamic vinegar and whisk together. This dressing can be used for any salad you enjoy.
- For the halloumi use a handful of flour, you could use quinoa flour, coconut flour or rice flour, among regular flour, add some salt and pepper.
- Put the flour, salt and pepper in a bowl, add the slices of halloumi and toss in the flour.
- Pan fry halloumi in a little oil until golden brown on both sides. Allow to cool a little.
- Add all ingredients into the cooked quinoa: halloumi, flaked almonds and mint.
- Drizzle over the dressing and serve. Note: the mint goes brown if added too early.
This is a great lunch box option for during the week. I always cook up a batch of quinoa in my weekly weekend prep. Then I can use some to put together salads just like this one. I use some as a carb option instead of rice or potatoes. I use the remainder as a breakfast option to make delicious quinoa porridge, recipe here.
What I love about this salad, is that it can be adapted to suite your taste preference. As long as you have the nutty quinoa and the salty halloumi, you can essentially add any veg you enjoy or leave out anything from the above list.
Why not invigorate your lunch for the week ahead and give this a try.
Have a great foodie week guys
The Wholesome Nut x