The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Sticky Halloumi & Roast Veg Salad with Quinoa & Kefir Harissa Dressing
Who said salads have to be boring? Here, you'll coat sweet onion and vibrant pepper and courgette in herby za'atar, then roast until soft and golden. Toss through fluffy quinoa to build your salad, then drizzle with a tangy kefir harissa dressing and top with sticky honey-coated halloumi cheese.
9 plants
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 40g mixed salad leaves
- 25g honey
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 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 natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 80g quinoa (Quinoa 100%)
- 1 pepper
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 onion
- 1 courgette
Nutritional Information
Calories: 609
Protein: 29g
Carbs: 52g
Fat: 32g
Ingredients
- 1 pepper (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 25g honey (use half)
- 2 tsp pumpkin seeds (use half)
- 1 courgette (use half)
- 1 onion (use half)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 tbsp harissa paste (use half) (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)
- 40g mixed salad leaves (use half)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
Nutritional Information
Calories: 609
Protein: 29g
Carbs: 52g
Fat: 32g
Sticky Halloumi & Roast Veg Salad with Quinoa & Kefir Harissa Dressing
Who said salads have to be boring? Here, you'll coat sweet onion and vibrant pepper and courgette in herby za'atar, then roast until soft and golden. Toss through fluffy quinoa to build your salad, then drizzle with a tangy kefir harissa dressing and top with sticky honey-coated halloumi cheese.
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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 medium non-stick frying pan, a small bowl & a sieve
Roast the veg
- Thinly slice the pepper. Slice the courgette into 1/2cm thick rounds. Peel the onion and cut into 8 wedges
- Place the prepped veg onto the lined baking tray. Drizzle with 1 tsp oil, sprinkle over the za'atar, season with salt and pepper, then toss to coat
- Roast for 16-18 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 kefir harissa dressing & fry the halloumi
- In the small bowl, combine the half bottle of kefir with the harissa. Season to taste and set aside
- Thinly slice the half pack of halloumi and pat dry
- When the veg has 5 mins remaining, heat the medium non-stick frying pan with 1 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 and salad leaves to the tray. Season with salt and pepper and toss to combine
- Share the roasted veg salad between plates. Top with the honey halloumi
- Drizzle over the kefir harissa dressing. Scatter with the pumpkin seeds to finish
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