Get the recipe for one of our favourite Summer salads with sweet pineapple, fresh sundried tomatoes and salty halloumi.
Ingredients (Serves 2)
- 150g of quinoa
- 500ml of vegetable stock
- 200g halloumi
- 4 medium carrots
- One jar of sundried tomatoes
- Half a fresh pineapple or 200g of tinned pineapple
- 10g of chives (a large handful)
- 1 small red onion
- Cayenne pepper
- Olive oil
- 20ml of white balsamic vinegar
Step 1: Cook the quinoa
Add the quinoa to a pan with 300ml vegetable stock and boil, leaving the pan uncovered. Once all the water has absorbed (about 15 minutes) fluff with a fork and set aside to cool.
Step 2: Roast the carrots
Slice your carrots lengthwise and then chop them into 2 cm pieces. Cover with a dash of olive oil and a sprinkling of salt then roast in a hot oven (180 degrees) for 20 minutes.
Step 3: Slice the remaining ingredients
Slice the sun dried tomatoes into strips, finely chop the chives, peel and cut the pineapple into bite-sized pieces. Alternatively you can use tinned pineapple to reduce prep time, this will be slightly softer and sweeter compared to using a fresh pineapple.
Step 4: Dress the salad
Add a splash of olive oil, a pinch of salt, and a pinch of cayenne pepper. Mix everything together to allow your quinoa salad to infuse with the flavours.
Step 5: Add the toppings
Halve and thinly slice a small red onion. Place it in a bowl with the white balsamic vinegar and let it macerate for 15min. While that sits to one side, slice the halloumi into half centimeter wide slices, and grill directly on a hot pan for 2 minutes each side, there’s no need to add any oil. Arrange the onion and halloumi on top of your salad and serve.
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