Minted Haloumi Salad
tomatoes, chickpeas, vegetable, quinoa, cheese, mint, juice
Ingredients
1 1/2 cups quinoa
2 cups vegetable stock
12 cherry tomatoes
425 g chickpeas, drained and rinsed
120 g halloumi cheese, in chunks
4 cups fresh rocket
1/2 cup of fresh mint, chopped
1 lemon, zest and juice
1 tablespoon olive oil
Directions for Minted Haloumi Salad Recipe
Cook Quinoa following packet directions and set aside.
Heat a non-stick frying pan. Add Haloumi and fry until golden brown. Set aside to cool.
In a large bowl combine the remaining ingredients. Add the Quinoa and Haloumi. Sprinkle over lemon zest and drizzle with lemon juice.
Mix well.
Serve with extra chopped mint.
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