
Halloumi & quinoa fattoush
- Esther Clark
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Serves 4
Easy
Prep: 7 mins
Cook: 10 mins
A star rating of 4.6 out of 5.29 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal542
- fat32g
- saturates13g
- carbs37g
- sugars6g
- fibre7g
- protein23g
- salt2.2g
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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.
Recipe from Good Food magazine, May 2019
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A star rating of 4.6 out of 5.29 ratings
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