- Vegetarian
- Healthier living
- Egg free
- No added sugar
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.
- Serves4
- Cook time30 minutes
Ingredients
- 1 1/2 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
Dill pesto
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup chopped dill
- 1/4 cup (25g) walnuts
- 1 garlic clove, crushed
- 1/3 cup (80ml) avocado oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
Heat a barbecue grill or chargrill on high. Spray haloumi with olive oil spray. Cook for 2 mins each side or until golden brown.Step 4
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.
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