Red Quinoa, Broccolini & Haloumi Salad
I had this salad recently at a cafe with some chicken tenderloins and it was delicious. I've left the chicken out of this recipe as it was our vegetarian dinner night and I've now since served this as a side salad, with both red and white meat - both have worked well!
The salad keeps for lunch the next day but is best when served fresh.
This recipe serves 4 as a main or 6 as a side salad. It takes 20 minutes to throw together from start to finish, so perfect for weeknights!
Ingredients
100 g rocket
1/2 cup red Quinoa, cooked
1/4 cup pepidas/pumpkin seeds, toasted
1 bunch broccolini
1 block haloumi
3 Tbs olive oil
1 lime, juiced
Method
Cook the quinoa - (1/2 cup red quinoa in salted water), broccolini - (Steam or in a pan, but make sure it still has crunch), haloumi (with a little olive oil in a non stick pan) and toasted the pepidas. Now just assemble!
Place rocket on a platter, top with quinoa and pepidas, then with broccolii and golden haloumi. Dress salad with the oliver oil and squize lime over the top.
(Season the broccolini before putting on the salad)
