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Pea, Quinoa & Halloumi Salad

Pea, Quinoa & Halloumi Salad

Pea, Quinoa & Halloumi Salad

  • Prepare time20 minutes
  • ServesServes 4
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Ingredients

Product used:
Baby Peas 500g
1 ½ cups of McCain Baby Peas – cooked as per packet instructions
  • ¼ cup of tricolour quinoa, rinsed well
  • ¾ cup of water
  • 150g truss tomatoes
  • ½ cup of fresh mint leaves – loosely packed
  • ¼ cup of shallots – sliced
  • 100g halloumi – sliced
  • 2 cups of mixed baby salad leaves
  • 1 tbs garlic infused olive oil
  • 1 tbs olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste

Method

1.Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl.
2.Place McCain Baby Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil.
3.Meanwhile, slice halloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and sauté haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately over quinoa salad mixture.