0:15

To Prep

0:20

To Cook

13

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Quinoa and haloumi salad with chilli coriander dressing

Ingredients
    • Method
    1. Step 1

      Preheat oven to 200°C. Line a baking tray with baking paper. Combine the kumara, onion, cumin, ground coriander and 1 tbs oil in a large bowl. Season with salt and pepper. Arrange in a single layer over the lined tray. Roast, turning occasionally, for 20 minutes or until golden brown and just tender. Set aside to cool slightly.

    2. Step 2

      Meanwhile, combine the stock and quinoa in a large saucepan over high heat. Bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes or until tender. Remove from heat. Set aside, covered, for 10 minutes.

    3. Step 3

      Finely chop 1/4 cup of the coriander. Place in a screw-top jar with the chilli, lemon juice and half the remaining oil. Shake until well combined. Season with salt and pepper.

    4. Step 4

      Heat remaining oil in a large frying pan over high heat. Cook haloumi for 1-2 minutes each side or until golden brown. Transfer to a plate.

    5. Step 5

      Combine the kumara mixture, quinoa, mint and remaining coriander in a large bowl. Arrange on a serving platter. Top with haloumi and drizzle with coriander dressing. Serve immediately sprinkled with lemon zest.

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