Crisp Summer Salad with Halloumi

and Strawberry Vinaigrette

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Instructions

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1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Refregiate.

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2 Prep

Slice the halloumi into 1½ cm slices. Remove the tops of the strawberries. (Reserve a few strawberries for the salad and cut them in half). Slice the sugar snap peas. Shave the Parmesan

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3 Blend

Place the whole strawberrieshoneyapple cider vinegarbalsamicgarlic powder, oilcream cheeseDijon and a very generous pinch of salt and pepper in a food processor. Blitz until smooth. Refrigerate. 

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4 Fry

Heat a pan over a medium heat with a drizzle of olive oil (See pro tip!). Once hot, add the halloumi and fry for 4 min on each side until the surface turns golden brown. The inside of the cheese should stay soft. 

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5 Serve

Divide the halved strawberriesquinoaspinachrocketsugar snap peasalmonds and Parmesan shavings among bowls. Toss. Top with the fried halloumi. Drizzle with the strawberry vinaigrette

Tips for fussy eaters

Serve the dressing on the side!

Pro tip

Toast the almonds in the pan before frying the halloumi for 5-7 min. This will bring out their naturally sweet flavour.

Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 936 · Prot 37 · Carbs 66 · Fat 55

Gluten-Free

Ingredients

Number of people

Strawberry vinaigrette

Strawberries 250 Grams
Honey 15 Grams
Apple cider vinegar 15 ML
White balsamic vinegar 15 ML
Garlic powder 2 Grams
Olive oil 2 Tbsp
Cream cheese 20 Grams
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Salad

Halloumi 200 Grams
Sugar snap peas 100 Grams
Parmesan 60 Grams
Olive oil 1 Tbsp
Baby spinach 60 Grams
Rocket 40 Grams
Whole almonds 40 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 936 · Prot 37 · Carbs 66 · Fat 55

Gluten-Free

Instructions

photo

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Refregiate.

photo

2 Prep

Slice the halloumi into 1½ cm slices. Remove the tops of the strawberries. (Reserve a few strawberries for the salad and cut them in half). Slice the sugar snap peas. Shave the Parmesan

photo

3 Blend

Place the whole strawberrieshoneyapple cider vinegarbalsamicgarlic powder, oilcream cheeseDijon and a very generous pinch of salt and pepper in a food processor. Blitz until smooth. Refrigerate. 

photo

4 Fry

Heat a pan over a medium heat with a drizzle of olive oil (See pro tip!). Once hot, add the halloumi and fry for 4 min on each side until the surface turns golden brown. The inside of the cheese should stay soft. 

photo

5 Serve

Divide the halved strawberriesquinoaspinachrocketsugar snap peasalmonds and Parmesan shavings among bowls. Toss. Top with the fried halloumi. Drizzle with the strawberry vinaigrette

Tips for fussy eaters

Serve the dressing on the side!

Pro tip

Toast the almonds in the pan before frying the halloumi for 5-7 min. This will bring out their naturally sweet flavour.

Ingredients

Number of people

Strawberry vinaigrette

Strawberries 250 Grams
Honey 15 Grams
Apple cider vinegar 15 ML
White balsamic vinegar 15 ML
Garlic powder 2 Grams
Olive oil 2 Tbsp
Cream cheese 20 Grams
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Salad

Halloumi 200 Grams
Sugar snap peas 100 Grams
Parmesan 60 Grams
Olive oil 1 Tbsp
Baby spinach 60 Grams
Rocket 40 Grams
Whole almonds 40 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp
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