Haloumi and red quinoa salad with tahini dressing


Masterchef NZ runners up Nikki and Jordan Shearer continue to impress us with their easy-to-make creations, including this haloumi and red quinoa salad with tahini dressing.

Haloumi -salad -recipe

Serves 4-6

This salad showcases the last of the summer vegetables and can be made in advance (hold the mung beans until just before serving). Quinoa (pronounced ‘keen-wah) has an ancient origin and is referred to today as a ‘super grain’, in reference to its amazing nutritional profile.

Quinoa is gluten free, wheat free and easy to digest, but best of all it adds a lovely nutty crunchiness to this salad. Plus leftover quinoa can be tossed through any salads, added to soups or stirfrys. It will become a staple in your pantry… we promise!

Dressing ingredients

  • 1 Tbsp tahini paste
  • 2 Tbsp freshly squeezed orange juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp runny honey

Method

  1. Combine all ingredients in a small bowl and whisk together.
  2. Set aside until ready to use.

Salad ingredients

  • ½ cup rice bran oil
  • 2 small brown onions, finely diced
  • 2 zucchinis, sliced diagonally
  • 4 medium size carrots, sliced diagonally
  • 1 broccoli head, florets separated and sliced lengthwise
  • 5-6 large kale leaves, stems removed and roughly chopped
  • 1 cup red quinoa
  • 2 cups cold water
  • 1 cup mung bean sprouts
  • 180g haloumi, sliced into 1cm slices

Method

  1. Add 1 Tbsp of oil to a large flat pan, add the onions, saute for 2 minutes then add the zucchinis and carrots. Saute until the vegetables are cooked but carrots are still firm, approx 8 minutes.
  2. Take off heat and place into serving bowl.
  3. Add another 2 Tbsp of oil to pan and add the broccoli in a single layer at a time. Cook over a medium heat until the broccoli turns golden but is still firm.
  4. Add kale in the last 2 minutes of cooking to wilt.
  5. Take kale and broccoli off heat and toss through the vegetable mixture.
  6. Combine quinoa and water in a small saucepan and bring to the boil.
  7. Reduce heat to a simmer and cook until all the water is absorbed, approx 10-15 minutes.
  8. Take off heat, rinse in cold water and allow to cool.
  9. When cool, add at least ½ cup of the cooked quinoa to rest of the salad.
  10. Toss through mung bean sprouts.
  11. Heat 2 Tbsp oil to pan and add sliced halloumi.
  12. Saute on each side until golden, drain on paper towels.

Plating

  • Toss together all salad ingredients and drizzle over tahini dressing.
  • Place haloumi on top of the salad.

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