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.
Quinoa & Roast Veggie Salad with Halloumi & Kefir Harissa Dressing
Who said salads are boring? Here you'll pan fry more-ish halloumi until golden, then coat in sticky honey. Bright pepper and courgette get roasted in herby za'atar until golden. Serve with fluffy quinoa and a fiery harissa dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes.
9 plants
Serving size
Ingredients
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 80g mixed salad leaves
- 30g pumpkin seeds
- 25g honey
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 250ml kefir (use half) (Milk)
- 160g quinoa (Quinoa 100%)
- 2 onion
- 2 pepper
- 2 courgette
Nutritional Information
Calories: 585
Protein: 29g
Carbs: 46g
Fat: 32g
Quinoa & Roast Veggie Salad with Halloumi & Kefir Harissa Dressing
Who said salads are boring? Here you'll pan fry more-ish halloumi until golden, then coat in sticky honey. Bright pepper and courgette get roasted in herby za'atar until golden. Serve with fluffy quinoa and a fiery harissa dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, a medium bowl & a sieve
Roast the veg
- Thinly slice the peppers. Slice the courgettes into 1/2cm thick discs. Peel the onions and cut into 8 wedges
- Place all onto the lined baking tray. Drizzle with 2 tsp oil, sprinkle over the za'atar, season with salt and pepper, then toss to coat
- Roast for 18-20 mins, until soft and golden
Boil the quinoa
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Make the dressing & fry the halloumi
- While the veg roasts, combine the half bottle of kefir and the harissa in the medium bowl. Set aside
- Thinly slice the halloumi and pat dry
- When the veg has 5 mins remaining, heat the large non-stick 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
- Drizzle over the honey, turn to coat, then remove from the heat
Finish & plate up
- When the veg is cooked, allow to cool for a few mins, then add the quinoa, salad leaves and half the kefir dressing to the tray. Season with salt and pepper and toss to combine
- Serve the roasted veg salad onto plates. Top with the halloumi. Drizzle over the remaining kefir dressing. Scatter with the pumpkin seeds to finish
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