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Halloumi & quinoa fattoush served on a plate

Halloumi & quinoa fattoush

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A star rating of 4.9 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal542
fat32g
saturates13g
carbs37g
sugars6g
fibre7g
protein23g
salt2.2g
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Ingredients

  • 2 brown pittas , torn into pieces
  • 5 tbsp olive oil
  • 2 lemons , juiced
  • 1 garlic clove , crushed
  • 250g block halloumi , sliced
  • 250g microwavable pouch quinoa
  • 350g medium tomatoes , quartered
  • 1 large cucumber , halved, deseeded and sliced
  • 4 spring onions , sliced
  • ½ small bunch mint , chopped
  • ½ small bunch dill , roughly chopped

Method

  • STEP 1

    Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

  • STEP 2

    Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred. 

  • STEP 3

    Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Goes well with

Recipe from Good Food magazine, May 2019

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Overall rating

A star rating of 4.9 out of 5.17 ratings
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