Haloumi and quinoa salad
For a tasty meat-free meal, barbecue haloumi and serve on a salad of quinoa, avocado and tomato, topped with homemade dill and walnut pesto.
- 1½ cups (300g) quinoa, rinsed, drained
- 140g pkt Coles Australian Chopped Kale
- 250g haloumi, cut into 1cm-thick slices
- 200g cherry tomatoes, quartered
- 4 radishes, thinly sliced
- 1 avocado, stoned, peeled, chopped
- 60g pkt Coles Australian Baby Rocket
- ¼ cup chopped dill
- ¼ cup (25g) walnuts
- 1 garlic clove, crushed
- ⅓ cup (80ml) avocado oil
Place the quinoa and 3 cups (750ml) water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until liquid is absorbed. Remove from heat. Stir in kale. Cover and set aside for 10 mins to steam.
Meanwhile, to make the dill pesto, place the rocket, dill, walnut and garlic in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Heat a barbecue grill or chargrill on high. Spray haloumi with olive oil spray. Cook for 2 mins each side or until golden brown.
Add the tomato and radish to the quinoa mixture in the pan and toss to combine. Transfer the mixture to a serving platter. Top with the haloumi, avocado and dill pesto.