Project Description

Haloumi, Watermelon and Quinoa Salad

New Recipe

  • Serves 4-6
  • Preparation time: 15 minutes

A refreshing but substantial salad to accompany a barbeque or to serve as a meal on its own.

Ingredients:

  • 500g seedless watermelon, cut into batons
  • 180g Lemnos Haloumi, cut in batons
  • 1 ½ cups cooked white quinoa
  • 50g washed baby spinach leaves
  • 50g pine nuts, toasted
  • ½ cup each parsley and mint leaves
  • ½ medium red onion, finely sliced
  • 3 tbsps olive oil
  • Zest and juice of one lemon
  • Sea salt and freshly ground black pepper

Method:

  1. On a medium heat, in a large frying pan, add 1 tablespoon of olive oil and the Lemnos Haloumi. Fry for 1-2 minutes on each side or until golden.  Set aside to cool slightly.
  2. In a large bowl, add the cooked quinoa, watermelon batons, spinach, pine nuts, remaining olive oil, herbs, lemon zest and juice. Toss well.  Season to taste.
  3. Transfer to a platter, top with the toasted haloumi.

Serve as a refreshing light lunch or dinner or as a colourful side dish.

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