Haloumi, quinoa and pomegranate salad

Pieces of golden pan-fried haloumi star in this fresh quinoa salad.

Haloumi, quinoa and pomegranate salad. Credit: Everyday Gourmet with Justine Schofield

• serves

  2

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 100 g (½ cup) quinoa, rinsed and drained
• 100 g low-fat haloumi
• ½ pomegranate, seeds removed
• 2 handfuls coriander leaves, roughly chopped
• ¼ cup diced shallots/spring onions
• 1 tbsp lime juice
• 4 iceberg lettuce leaves
• Lime wedges, to serve

Instructions

1. Place quinoa and 1 cup (250 ml) water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, until quinoa absorbs water. Transfer to a bowl.
2. Slice haloumi into approximately 8 mm thick pieces. Heat a small non-stick frying pan over high heat and cook haloumi for approximately 2 minutes on each side, until golden. Remove from pan and cut into small cubes.
3. Add haloumi, pomegranate seeds, coriander, shallots/spring onions, some cracked black pepper and lime juice to bowl with quinoa and fold through to combine well. Spoon mixture into lettuce leaves and serve with extra lime wedges.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.