Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2 stick celery, sliced diagonally
- 1 Lebanese cucumber, halved lengthways, sliced
- 1/2 cup mint, sliced
- 1 bunch rhubarb, trimmed, sliced 1cm thick diagonally
- 3 spring onions, sliced diagonally
- 1/4 cup extra virgin olive oil (for dressing vinaigrette)
- 3/4 cup quinoa
- 5milliliter canola cooking spray
- 2 cup spinach and rocket leaves
- 1teaspoons coconut sugar (for dressing vinaigrette)
- 2tablespoons apple cider vinegar (for dressing vinaigrette)
- 1tablespoons brown sugar
- 1/2 cup macro walnuts, toasted
- 100grams haloumi, sliced 1cm thick
Method
Step 1 of 5
Bring 11/4 cups water to the boil in a small saucepan. Add quinoa, reduce heat to low and cover. Cook for 15 minutes. Remove from heat. Stand for 5 minutes. Fluff with a fork. Set aside.
Step 2 of 5
Meanwhile, spray a large frying pan with cooking oil and heat to medium-high. Add rhubarb and sprinkle with sugar. Cook, stirring, for 2-3 minutes or until rhubarb begins to soften. Remove from heat and transfer to a bowl. Set aside.
Step 3 of 5
Drain halloumi. Spray with oil in a large non-stick frying pan over medium heat. Cook halloumi for 3-4 minutes each side or until golden.
Step 4 of 5
For the salad dressing, place olive oil, apple cider vinegar and coconut sugar in a screw-top jar and shake well.
Step 5 of 5
To make the salad, combine the quinoa with leaves, celery, walnuts, cucumber, mint, and onion in a large bowl. Pour over vinegarette dressing. Add rhubarb and halloumi and toss gently to combine. Serve immediately.
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