The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Halloumi with Pesto Quinoa & Tomato Salsa
A vibrant bowl, perfect for summer! Starring fluffy quinoa, dressed in a tangy lemon pesto dressing and a medley of fresh veg (think juicy tomatoes, crunchy radishes and creamy avocado). To finish? More-ish halloumi, sizzled until golden perfection, generously scattered on top.
Ready in 20
7 plants
Serving size
Ingredients
- 5 mixed radishes
- 80g mixed salad leaves
- 1 handful of fresh coriander
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200g baby tomatoes
- 1 avocado
- 4 spring onion
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 unwaxed lemon
- 160g quinoa (quinoa (100%))
Nutritional Information
Calories: 551
Protein: 25g
Carbs: 30g
Fat: 38g
Speedy Halloumi with Pesto Quinoa & Tomato Salsa
A vibrant bowl, perfect for summer! Starring fluffy quinoa, dressed in a tangy lemon pesto dressing and a medley of fresh veg (think juicy tomatoes, crunchy radishes and creamy avocado). To finish? More-ish halloumi, sizzled until golden perfection, generously scattered on top.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a medium bowl & a large mixing bowl
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Set aside and allow to cool slightly
Make the salsa
- Thinly slice the spring onions and radishes. Finely chop the coriander. Halve the tomatoes and lemon
- Place the tomatoes, spring onion, radish and coriander into the medium bowl
- Squeeze in the juice from half the lemon and season with salt and pepper
Fry the halloumi
- Cut the halloumi into 2cm chunks and pat dry
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown
Meanwhile, build the salad
- Add the pesto, remaining juice from the lemon and 1 tbsp oil to the large mixing bowl
- Add the cooled quinoa and salad leaves. Gently toss together and season with salt and pepper
- Dice the avocado into 1cm cubes
Plate up
- Share the pesto quinoa salad between bowls. Top with the halloumi, avocado and tomato salsa
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