Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater 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.
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 sugarsnappeas. Shave the Parmesan.
Place the wholestrawberries, honey, applecidervinegar, balsamic, garlicpowder, oil, creamcheese, Dijon and a very generous pinch of salt and pepper in a food processor. Blitz until smooth. Refrigerate.
Heat a pan over a medium heat with a drizzle of oliveoil (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.
Divide the halved strawberries, quinoa, spinach, rocket, sugarsnappeas, almonds 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!
Toast the almonds in the pan before frying the halloumi for 5-7 min. This will bring out their naturally sweet flavour.
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