Craving a summer salad that's both refreshing and satisfying? Look no further than this Grilled Halloumi, Quinoa, and Peach Salad! This flavor-packed recipe combines the salty goodness of grilled halloumi with the sweetness of peaches, creating a delightful contrast in every bite.
A Match Made in Summer:
This salad recipe boasts a perfect harmony of textures and tastes. The fluffy quinoa forms a base, while the juicy peaches and crisp rocket (arugula) offer a refreshing counterpoint. Meanwhile, the toasted hazelnuts add a delightful crunch, and the chili maple glaze on the halloumi brings a touch of sweet heat that ties everything together beautifully.
Packed with Goodness:
Beyond its deliciousness, this salad offers a variety of health benefits:
Quinoa: This protein-rich grain is a complete protein source, containing all nine essential amino acids.
Peaches: These juicy fruits are a good source of vitamins A and C, essential for healthy vision and immunity.
Hazelnuts: These crunchy nuts are packed with healthy fats, protein, and essential minerals like manganese, which aids in metabolism and energy production.
Halloumi: This brined cheese is a good source of protein for building and maintaining muscle, and calcium for strong bones and teeth.
Rocket (Arugula): This leafy green powerhouse is a surprising source of vitamin K, important for blood clotting and bone health. It also contains antioxidants and beneficial phytochemicals.
Simple Yet Impressive:
This recipe comes together quickly and easily, making it perfect for a weeknight meal or a light summer lunch.  With its vibrant colors and contrasting textures, this salad is sure to impress your guests.
Ready to create this delightful summer dish? Let's get cooking!
Grilled Halloumi, Quinoa, and Peach Salad Recipe:
Ingredients (Serves 2):
3 flat peaches (or 2 nectarines)
125g cooked quinoa (or 50g uncooked)
1 small bunch of mint, leaves picked and roughly chopped
30g hazelnuts (roasted, roughly chopped, or crushed in a mortar)
50g rocket (arugula)
For the Dressing:
1 shallot or small red onion, finely diced
Juice and zest of 1/2 lemon
2 tbsp extra-virgin olive oil
For the Chili Maple Halloumi:
2 tbsp olive oil
1 tbsp maple syrup
1 tsp dried chilli flakes
1 block of halloumi (approx. 200g)
Preparation:
Prepare the Dressing: In a bowl, season the diced onion with a pinch of salt. Add lemon juice and zest, and whisk in the olive oil. Season to taste.
Prepare the Salad: Destone and slice the peaches. In a bowl, combine the cooked quinoa, most of the chopped herbs, most of the chopped hazelnuts, rocket (arugula), and sliced peaches. Mix in the dressing.
Prepare the Halloumi: In a shallow dish, whisk together the olive oil, maple syrup, and chilli flakes. Marinate the halloumi for 15-30 minutes (optional, for deeper flavor).
Grill the Halloumi: Preheat the grill to its highest setting. Score the tops of the halloumi in a criss-cross pattern, about 2cm deep. Place the halloumi on foil in a roasting tray and brush generously with the chili maple oil (or remaining marinade if used). Grill for 6-8 minutes, or until caramelized and softened, brushing occasionally with more oil mixture.
Assemble and Serve: When the halloumi is done, pour any grill juices into the salad and toss. Cut the halloumi into equal-sized pieces and place on top of the salad. Sprinkle with the remaining hazelnuts and herbs. Enjoy this filling combination of sweet and savory notes with a hint of spice!
Download here:
Comments