Quinoa & Roast Veggie Salad with Halloumi & Kefir Harissa Dressing

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	136Kcal	585Kcal
	571kJ	2449kJ
Fat	7.6g	32g
of which saturates	3.0g	13g
Carbohydrates	11g	46g
of which sugars	4.1g	17g
Protein	6.7g	29g
Salt	0.39g	1.7g
Fibre	1.9g	8.0g

Back

9 plants

Quinoa & Roast Veggie Salad with Halloumi & Kefir Harissa Dressing

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Dairy

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.

Cooking Instructions

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.

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