Nectarine Quinoa & Haloumi Salad
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1/2 cup Macro tri-colour quinoa
- 1/4 cup extra virgin olive oil
- 225grams haloumi, halved lengthways
- 1tablespoons capers, roughly chopped
- 1/4 cup currants
- 1 lemon, juiced
- 1tablespoons pure honey
- 4 yellow nectarines, halved, destoned, cut into wedges
- 120grams baby spinach leaves
- 2tablespoons slivered almonds, toasted
Nutrition per serving
1130kJ
Protein
10.2grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sweet nectarines and golden haloumi make this quinoa salad sing. Try it for a new go-to summer salad.
Method
Step 1 of 4
Place quinoa and 1 cup water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
Step 2 of 4
Meanwhile, heat 1 tbs oil in a medium frying pan over medium- high heat. Add haloumi and cook for 1 minute on each side or until golden brown and crispy. Remove from pan and set aside.
Step 3 of 4
Return pan to medium-high heat. Add capers and cook for 30 seconds or until crispy. Add currants, lemon juice and honey, then cook, stirring, for a further 30 seconds or until combined. Turn off heat, add remaining oil and stir to combine.
Step 4 of 4
Toss together quinoa, nectarine and spinach. Serve haloumi alongside salad, drizzled with dressing and scattered with almonds.
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