Quinoa salad with grilled halloumi
Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein
Quinoa, goat’s cheese & peach salad
Serves 4-5
Easy
Prep:
Cook:
Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours
Skip to ingredients
- 200g quinoa
- 100g chardfinely shredded
- 4 peachesor nectarines, stoned, 2 quartered and 2 finely sliced
- 1-2 lemonsjuiced
- 4-5 tbsp extra virgin olive oil
- 50g hazelnutsroughly chopped
- 25g parsleyleaves picked and finely chopped
- 25g mintleaves picked and finely chopped, plus extra mint leaves to serve
- 4 tbsp capersdrained
- 2 tbsp sumac(optional)
- 1-2 tbsp red wine vinegar
- 100g soft goat’s cheesecrumbled
- 2-3 tbsp sesame seedstoasted
Nutrition: Per serving
- kcal401
- fat25g
- saturates6g
- carbs28g
- sugars6g
- fibre6g
- protein13g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.
step 2
Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.
step 3
Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat’s cheese, hazelnuts, sesame seeds and extra mint leaves.
